Torta meringata al limone di Victoria, or Victoria’s lemon meringue pie is my version based on the recipe of my grandma Angella. Am really not a fan of baking so in this recipe I tried to avoid it as much as I can. I hope you’ll like it! My husband loves It and that was actually the motivation to share it with you. Here is the recipe:
For the crust:
- 1 ½ cup finely ground butter cookies/biscuits (I used Danish butter cookies)
- 6 tablespoons butter, melted
- 3 to 4 tablespoons sugar (depends on your taste and the sweetness of the cookies)
For the filling:
- 1 1/2 cups water
- 1 1/2 cups granulated sugar
- 5 tablespoons cornstarch
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- A pinch of salt
- 3 tablespoons unsalted butter
- 4 large eggs yolks
For the meringue:
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
To make the crust:
- In a blender, ground the butter cookies/biscuits, then add the melted butter and sugar and mix all over again. Press evenly into a pie plate and place in the fridge to set (for around 15 minutes).
To make the filling:
- In a medium saucepan, whisk sugar, water, cornstarch, lemon juice, lemon zest, and salt. Place over medium heat and cook, stirring constantly until you get a thick and bubbly mixture.
- In a bowl, put egg yolks and whisk them gently. Then, pour about ½ of the lemon mix into the egg yolks, whipping continually, then put the egg mix back into the saucepan with the remaining lemon mix. Don’t forget to whisk constantly in order to avoid scrambling the eggs. Bring the mixture to a boil and cook for additional 2 minutes. Set aside and stir in the butter until well melted.
- Apply the mix into the prepared pie crust. Cover with plastic wrap and refrigerate again. In the meantime, prepare the meringue.
To make the meringue:
- First, preheat the oven to 300°F/150°C/Gas Mark 2. Next, in a mixing bowl, put egg whites, vanilla, and cream of tartar. Beat on high until soft peaks form and continue whisking while slowly adding the granulated sugar. Mix all over again until stiff peaks form (they will be smooth and stand straight).
- Next, using a spatula, apply the meringue on the top of the lemon mix in decorative peaks, making sure that the meringue touches the base and no lemon appears through. Place in the oven and bake around 15-20 minutes (or just until the meringue is browned).
- Remove from the oven and set aside at room temperature to cool for about one hour. After that, place in the fridge and let it chill at least 4 hours (of ideally overnight) before slicing and serving.