Bright, boozy & full of zest: Limoncello Meringue Pie is guaranteed to brighten up a gloomy afternoon!

Rainy days getting you down? This Craft Gin Club favourite is just the thing to bring a slice of sunshine to your day. This delicious pie has a creamy lemon filling that packs a zesty punch, with a boozy twist from the zingy limoncello! Buttery flakes of golden pastry cradle each delicious mouthful, topped with pillowy clouds of sweet meringue. Utter bliss!

1. Preheat the oven to 180c. Line a 23cm fluted flan tin with short-crust pastry, gently pushing the pastry into the edges and trimming off the excess from the top. Chill in the fridge for 10 minutes.
2. Line the top of the pastry with baking parchment and beans blind bake for 20 minutes, then remove the parchment and bake for a further 15 minutes until the pastry is golden.
3. To make the filling, mix the cornflour, caster sugar and lemon zest in a medium saucepan. Strain in the lemon and orange juice. Cook on a medium-low heat for 5-8 minutes until thick, stirring constantly.
4. Remove from the heat and beat in the egg yolks, then the butter and limoncello. Leave to cool for a few minutes, then pour into the pastry shell.
5. Whisk the egg whites in a large bowl until soft peaks form. Slowly add the sugar and continue to beat until the meringue is glossy with stiff peaks.
6. Pour the meringue on top of the filled pastry case, spreading right up to the edges, then swirl the meringue.
7. Use the grill to toast the meringue for 5-10 minutes until it turns golden brown with a beautiful crunch. It can burn quickly, so be sure to have your eye on it at all times and go slower with a low heat setting.

Preheat the oven to 180c. Line a 23cm fluted flan tin with short-crust pastry, gently pushing the pastry into the edges and trimming off the excess from the top. Chill in the fridge for 10 minutes.

Line the top of the pastry with baking parchment and beans blind bake for 20 minutes, then remove the parchment and bake for a further 15 minutes until the pastry is golden.

To make the filling, mix the cornflour, caster sugar and lemon zest in a medium saucepan. Strain in the lemon and orange juice. Cook on a medium-low heat for 5-8 minutes until thick, stirring constantly.

Remove from the heat and beat in the egg yolks, then the butter and limoncello. Leave to cool for a few minutes, then pour into the pastry shell.

Whisk the egg whites in a large bowl until soft peaks form. Slowly add the sugar and continue to beat until the meringue is glossy with stiff peaks.

Pour the meringue on top of the filled pastry case, spreading right up to the edges, then swirl the meringue.

Use the grill to toast the meringue for 5-10 minutes until it turns golden brown with a beautiful crunch. It can burn quickly, so be sure to have your eye on it at all times and go slower with a low heat setting.

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