Instructables

Limoncello Pie: Sweet and Tangy

FeaturedContest Winner
Picture of Limoncello Pie: Sweet and Tangy
l4.jpg
l2.jpg
l3.jpg
Once again, inspired by the Limoncello in the freezer, I decided to take-on a sweeter version.  This pie has a Limoncello custard filling.
Prep Time: 5 -10 minutes
Bake Time: 30 - 45 minutes

Total time: 35 - 55 minutes

(No Need to Roll) Flaky Limoncello Crust:
Makes 2 Crusts

  • 2 1/2 cups of all purpose flour
  • 2 sticks of unsalted butter
  • 1/3 tsp of table salt or 1 tsp of sea salt
  • 1 tbs of granulated sugar
  • 1/4 cup of Limoncello but you could use any other liquor or vodka
  • 2 tbs of water

**There is no need for rolling, unless you feel the need to be needlessly redundant, like me.  I find that the need to not roll is a plus! You do need to flour the pan, though. You press the doughy mixture into the pie pan.**

For the filling:
  • 4 eggs
  • 2 egg yolks
  • 1 1/2 cup sugar (edited)
  • 3/4 cup fresh lemon juice, strained (freshly squeezed preferred)
  • 1/2 cup heavy cream
  • 2 Tablespoons limoncello
  • 1 tsp of vanilla
  • 1/2 teaspoon sea salt
  • 2 drops of Yellow food coloring (optional)
 
 
Remove these adsRemove these ads by Signing Up

Step 1: Flaky Lemoncello Pie Crust

Picture of Flaky Lemoncello Pie Crust
li7.jpg
li6.jpg
li8.jpg
li9.jpg
li10.jpg
li13.jpg
li11.jpg
li12.jpg
I previously used this pie crust recipe with my Lemon Pi

(No Need to Roll) Flaky Limoncello Crust:
Makes 2 crusts for one or two pies
  • 2 1/2 cups of all purpose flour
  • 2 sticks of unsalted butter
  • 1/3 tsp of sea salt
  • 1 tbs of granulated sugar
  • 1/4 cup of Limoncello but you could use any other liquor or vodka
  • 2 tbs of water

**There is no need for rolling, unless you feel the need to be needlessly redundant, like me.  I find that the need to not roll is a plus! You press the doughy mixture into the pie pan.**

1. In a large bowl whisk the flour, salt, and sugar together.
2. Cut the sticks of butter into (1/2")^3 cubes, more or less
3. Mix the butter in with the flour and with a pastry blender blend the butter in.  This will make the flour "water proof"
4. Add the Limoncello and mix evenly with you hands, add the water.
5. Flour the pie pan.
6. Press the dough into the pan as seen in the images.

The mixture will not be dry or sticky (see images) your bowl will be clean.
old_alex1 year ago
My wife made this for a family Easter dinner, it was great. Think key-lime with lemons. The only issue my wife had was that here in the US; 1/3 tsp spoons are not common place (I am buying my wife one as a joke, or better yet I may grind down a 1/2 and sharpie 1/3 on it, not one she is currently using). You get 1/8, 1/4, 1/2/ 3/4, and 1 tsp in the standard set. My wife who is an excellent cook and baker has never seen 1/3 tsp. She didn't like the 2 engineers in the family stating take a tsp and divide it in 3.
Yes it does make 2, 9 inch pies. My wife felt compelled to make a banana cream pie (lucky me). I had given up sweets for Lent and this was part of my Easter Sunday binge.

Is there such a think as a food hangover; I got one.
atepinkrose (author)  old_alex1 year ago
Thank you for your reply! Glad your wife made this! Also I don't have a 1/3 tsp measurement. I eyeball-ed it. However, salt is on of those things you can go from a pinch to 1/3 tsp to 1 tsp. I prefer the largest amount of salt I can add! If she'd prefer 1 tsp would not make much of a difference. I will update my recipe as well. Oh and banana cream pie is always a good one!
Zibri1 year ago
It's written LIMONCELLO
atepinkrose (author)  Zibri1 year ago
oh...thanks
you're welcome! The pie looks delicious, by the way :)
Oh, that looks so good :D I really need a piece of pie!
Pro

Get More Out of Instructables

Already have an Account?

close

PDF Downloads
As a Pro member, you will gain access to download any Instructable in the PDF format. You also have the ability to customize your PDF download.

Upgrade to Pro today!