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Limoncello Meringue Pie Recipe

Limoncello meringue pie

Published: February 17, 2015 at 3:01 pm
  • Preparation and cooking time
    • Total time
    • + chilling
  • A little effort
  • Serves 8

This is a great way to make use of lemons. Italian meringue is made with hot sugar syrup rather than regular sugar. This starts to cook and stabilise the egg white, so it needs no further cooking in the oven. You’ll need a sugar thermometer to get the right consistency for the syrup.


Make this limoncello meringue pie, then check out our lemon meringue pie, lemon s'mores pie, raspberry meringue pie and more meringue recipes.

Make your own homemade limoncello using our step-by-step recipe.

For more citrus cocktail-inspired desserts, take a look at our limoncello tart, limoncello granita and homemade limoncello.



  • 375g
 sweet shortcrust pastry
  • 3 tbsp
  • 100g golden caster sugar
  • 2 large lemons, juiced and zested
  • 85g butter, cut into pieces
  • 3 egg yolks, plus 1 whole egg
  • 3 tbsp


  • 200g golden caster sugar
  • 4 egg whites


  • STEP 1

    Roll out the pastry to 20p thickness then use to line a rectangular tin about 35cm x 12cm, leaving the edges overhanging.
Fill with baking paper and beans and blind bake at 190C/fan 170C/gas 5 for 15 minutes, then take away the beans and paper and cook for another 15-20 minutes until pastry is completely cooked and pale golden. Trim the excess pastry with a small serrated knife while still warm.

  • STEP 2

    To make the filling, mix the cornflour, sugar and lemon zest in a pan. Gradually stir in the lemon juice then 150ml water. Bring to a simmer, stirring constantly, and bubble for a couple of minutes until thickened and smooth. Remove from the heat and beat in the butter until melted. Beat the egg yolks and whole egg, stir into the pan and return to a low/medium heat. Keep stirring for a few minutes, until the mixture thickens. Take off the heat then stir in the limoncello. Cool then pour into the tart case. Chill for 45 minutes.

  • STEP 3

    To make the meringue, put the sugar in
a pan with 75ml water. Heat gently until the sugar has dissolved then boil until the temperature reaches 120C on a sugar thermometer. Meanwhile, whisk the egg whites in a large bowl to firm peaks, then slowly pour in the syrup in a thin stream, whisking all the time, until finished. Keep whisking for a few minutes until the meringue has cooled. Spoon the meringue into a piping bag with a round nozzle.

  • STEP 4

    Pipe little blobs then pull upwards to leave
a peak on each one. Finish the meringue with a blowtorch to give a pale golden effect (or flash under a hot grill).

Find more lemon dessert inspiration, ideas and recipes here. We have plenty of lemon cake recipes, as well as plenty of sweet treats and puddings.

Lemon and blueberry poke cake

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