Lemon meringue pie - La ricetta della torta di meringa al limone

limoncello

🥗Healthier: lemon syrup

💰Cheaper: lemon juice

Lemon syrup provides a lower-calorie option while lemon juice is more accessible.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

Preheat the oven to 350°F (175°C).

Prepare the tart shell and bake until golden, about 20-25 minutes.

In a saucepan, combine lemon juice, limoncello, sugar, and salt over medium heat.

Whisk together cornstarch and water in a small bowl until smooth, then add to the saucepan.

Cook the mixture, stirring constantly, until it thickens, about 5-7 minutes.

Remove from heat and whisk in egg yolks, butter, and vanilla until smooth.

Pour the lemon filling into the baked tart shell and spread evenly.

Allow the tart to cool to room temperature, then refrigerate until set, about 2 hours.

In a clean bowl, beat egg whites and cream of tartar until soft peaks form.

Gradually add powdered sugar while continuing to beat until stiff peaks form.

Spread or pipe the meringue over the cooled tart, making peaks with a spatula.

Bake the tart at 350°F (175°C) for 10-15 minutes until the meringue is golden brown.

Remove from the oven and let cool before serving.

Cooking Techniques

Spice Level:

Allergens