American Pie Council

2018 Amateur Entry


Lemony Limoncello Custard Pie

Flaky Limoncello Crust:
Makes 2 Crusts

2 1/2 cups of all-purpose flour
2 sticks of cooled unsalted butter
1/3 tsp of table salt or 1 tsp of sea salt
1 tbsp. of granulated sugar
1/4 cup of Limoncello but you could use any other liquor or vodka
2 tbsp. of water
Assemble the Pie Crust:
In a large bowl mix the flour, salt, and sugar together.
Cut the sticks of butter into approx. 1/2" cubes.
Using your hands or a pastry blender mix the butter in with the flour until the mixture resembles sand.
Add the Limoncello and mix evenly with your hands, add the water.
Flour the pie pan.
Press the dough into the pan.

The mixture will not be dry or sticky and your bowl will be clean.

For the filling:
4 eggs
2 egg yolks
1 1/2 cup sugar
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)
Mix the Filling:
Preheat the oven at 350F.
Whisk all the ingredients in a large bowl.
Pour the mixture into your pie crust.
Crimp the edges of the crust down.
Bake in the preheated oven for 30-45 minutes.
When done cool and refrigerate. When cool decorate with the Mascarpone Lemon Curd Topping.
Mascarpone Lemon Curd Topping:
16 ounces mascarpone cheese
1� cups lemon curd
2 cups chilled whipping or heavy cream
? cups powdered sugar
Mix the Topping:
Cream together mascarpone cheese and lemon curd.
Whip cream then slowly add the powdered sugar to the whip cream until it's fully incorporated.
Carefully hand fold cheese mixture into whipped cream until fully combined.