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Tangy Lemon-Limoncello Pie


Happy Pi Day (3.14). Yes it looks like a tart, but it’s a pie.

Anyway, today is one of those weird days where the mathematical world and the food world intersect…or do they?  Somehow I don’t see mathematician’s celebrating Pi like the food bloggers celebrate pie…or maybe they do.  Well who cares anyway.  It was still a good reason to make a pie.

All I can say is this Tangy Lemon-Limoncello Pie is one of the easiest, most lemony tasting pies around.  It’s fresh, tart and sets up easily in the oven.  It’s perfection.  Oh and it has limoncello (lee-mon-CHEH-loh), an aromatic lemon liqueur made from lemon rinds, making it less tart than lemonade.  Have you ever sipped an icy cold limoncello?  I love it…you need to try.

This pie would also be A-M-A-Z-I-N-G with a meringue topping…however, I do not do meringue in rain, snow or humidity; with all the sugar, meringue absorbs moisture from the air and makes a gloppy mess.


So here’s a shot of today’s weather from the backside of our property…this was early morning before the REAL blizzard started.  It SNOWED. ALL. DAY. LONG. Is it not almost Spring?  And therefore, my pie shall remain meringue-less.  Snow = no meringue.  But if the weather is perfect in your area, give it a whirl…my Mommy’s meringue recipe is here.  Or whipped cream does the job nicely.


What I love about this pie is how balanced the sweet to tart ratio tastes…and again, it’s so, so easy to make.  You do not even have to make custard.  Just mix and fill in your pie shell.

This would be beautiful on an Easter table….mmmhhhmmmm.  Going to get another piece…


Just take a bite….

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  3. Barbie with a T says

    I learned that I was allergic to chocolate at a very young age, so I had to choose another favorite flavor, so lemon was it!! I just love Limoncello. I am pie crust challenged, so I think I will just have to break down and make this dessert with a ready made pie crust. Because now you have me craving a really lemony dessert.

    Reply

    • Karen says

      Hi Barbie with a T, an easy pie crust for sweet pastry use a food processor

      2 cups plain flour
      250g butter
      1 cup icing sugar (powdered sugar)
      Blitz until it just starts to form a sort dough don’t over process or you’ll have tough pastry..
      Turn onto lightly floured board and gently bring together until smooth least amount of handling possible wrap in plastic wrap pop in fridge for 15 mins
      Roll out to desired size into flan/tart tin or cut out into individual tarts use to line your tart tins blind bake or fill and bake dependent on what filling your using
      For savoury I omit the sugar add herbs/cheese Again dependent on what filling your using hope that helps

      Reply

  6. Karen says

    Thank you for sharing this I love lemon pies of all kinds and using Limoncello in this sound so delicious I make a self saucing lemon pudding and serve with a shot glass of Limoncello I also make my own Limoncello it’s so easy an Italian friend gave me her families recipe but I mustn’t tell her Nonnative (grandmother)

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