Lemon Meringue Pie Day

Wednesday August 15th is National Lemon Meringue Pie Day. Or at least it is in America. But why should we let those folks over in the States have all the fun? Afterall, pies were introduced to America by the first English settlers and Lemon Meringue is a fragrant, famous English classic.

National Lemon Meringue Pie Day is dedicated to the celebration of this delicious, summer dessert. Americans see it as the perfect opportunity to pass on the love and enjoyment of pie-making to future generations; we see it as an excuse to tuck in!

This Lemon Meringue Pie Day head for the kitchen and make a meringue with a twist. Liven up the traditional dessert with Pallini’s Limoncello, Italy's favorite liqueur.

This refreshing lemon liqueur crafted from an authentic Pallini family recipe more than 130 years ago is made from Italy's finest Sfusato Amalfitano lemons that are hand-selected for optimal freshness and flavour. Pallini Limoncello can be used in dessert recipes or cocktails, served ice-cold as an after-dinner digestif or drunk with a mixer, on the rocks.

Pallini Lemon Meringue Pie
Serves: 6

Pastry:
175g plain flour
15g icing sugar
75g butter
1 egg yolk
1 tbsp water

Filling:
1 shot of Pallini Limoncello
2 lemons
40g cornflour
300ml water
2 egg yolks
75g caster sugar

Meringue:
3 egg whites
120g caster sugar

Instructions:

1. Preheat the oven to 200C/400F/Gas 6

2. To make the pastry, put the flour and sugar in a bowl and rub in the butter until the mixture looks like breadcrumbs. Add the egg yolk and water and work to a firm dough. Wrap in cling film and leave to rest in the fridge for 30 minutes

3. After 30 minutes, roll out the dough on a lightly floured surface. Line a 23cm/9in flan tin with greaseproof paper and flatten the pastry over it. Use a fork to prick the pastry and then fill the tin with baking beans and bake blind in the preheated oven for 20 minutes, removing the baking beans for the last 5 minutes

4. Lower the oven heat to 150C/300F/Gas 2

5. To make the filling, spoon the cornflour and sugar into a bowl and add 275ml of the cold water, mixing into a smooth paste. Pour the rest of the water and the lemon zest into a small pan, letting it come to the boil then slowly pouring it onto the cornflour, mixing it again until you have a smooth paste.

6. Return the mixture to the saucepan and bring back to the boil, still mixing.

7. Simmer gently for one minute, stirring all the time, then remove from the heat and beat in the egg yolks, lemon juice, sugar and the Pallini Limoncello

8. Pour the lemon mixture into the pastry shell and spread evenly

9. For the meringue, whisk the egg whites until they form stiff peaks. Whisk in the caster sugar a spoonful at a time. Spoon the meringue over the top of the lemon filling, coaxing it into peaks. Make sure there are no gaps.

10. Bake at the lower oven temperature for about 45 minutes.

Pallini Limoncello is available in Booths, priced at £10.99.