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Lemon Meringue Pie

This Victorian-era dessert has stood the test of time. This particular recipe is an adaptation of Emeril Lagasse's modernized version. Limoncello adds another punch of lemon flavor to the silky smooth custard filling.

Ingredients

Units:
US | Metric
Metric | US
  • Unsalted Butter - 1 oz
  • Egg yolk - 4½ oz
  • Lemon Zest - 2
  • Lemon Juice - 5⅝ oz
  • Limoncello - 7/8 oz
  • Granulated Sugar - 8⅞ oz
  • Cornstarch - 1½ oz
  • Salt - 0.04 oz
  • Milk - 8⅝ oz
  • Water - 4¼ oz
  • Egg white - 4¼ oz
  • Cream of Tartar - 0.04 oz
  • Powdered Sugar - 1⅝ oz

Servings

1 pie

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