Crostata alle Meringhe - Meringues Pie (1)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare the shortcrust pastry and chill it.

Roll out the chilled pastry on parchment paper to about 1.5 cm thick.

Invert the pastry over a 24 cm tart pan and trim the edges with a rolling pin.

Blind bake the pastry at 180°C for about 20 minutes, using aluminum foil cylinders to support the edges.

Remove the pastry from the oven and prepare the limoncello cream and meringue.

For the meringue, combine 100 g of egg whites and 200 g of sugar in a saucepan and heat to 60°C while whisking.

Once at temperature, transfer to an electric mixer and whip on high speed for about 10 minutes until glossy and stiff peaks form.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens