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Limoncello Meringue Pie Granita

Limoncello Meringue Pie Granita

Duff Goldman’s delicious and refreshing citrus treat.
For the Granita:
  • 1 ½ cups sugar
  • 2 cups water
  • ¼ cup grated lemon zest
  • 1 cup Limoncello
  • 1 cup Lemon juice
  • 1 tsp Salt
For the Meringue:
  • 2/3 cup egg whites
  • 1 cup sugar
  • Pinch of salt
  • Few drops of lemon juice
For the Streusel:
  • ½ Cup flour
  • 2 Tbsp cornstarch
  • Pinch of salt
  • ½ Cup sugar
  • ½ Cup lightly packed light brown sugar
  • ½ Cup butter

Directions for the Granita:

  1. Boil water and sugar, remove from heat.
  1. Stir in the rest of the ingredients.
  1. Place in the freezer with a whisk and stir every 20 minutes until frozen.

Directions for the meringue:

  1. Whip whites on medium high speed until frothy
  1. Slowly add the sugar until all in. add the salt and lemon juice.
  1. Whip to stiff peaks, use immediately

Directions for the Streusel:

  1. Cream everything until clumpy and wet-sandy looking.
  1. Spread on a sheet pan and bake for 12-15 minutes at 375

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