Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 30 ml | lemon juice — {"raw_name": "Lemon juice", "raw_measure": "30 ml Lemon juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 30 ml | Limoncello liqueur — {"raw_name": "Limoncello liqueur", "raw_measure": "30 ml Limoncello liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 15 ml | Licor 43 — {"raw_name": "Licor 43", "raw_measure": "15 ml Licor 43", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 60 ml | Whipping cream — {"raw_name": "Whipping cream", "raw_measure": "60 ml Whipping cream", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 30 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "30 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- Apply pie rim by wiping the outside edge of glass rim with 50:50 mix of cream and sugar syrup, then dip into crunched up Graham Cracker or digestive biscuits.
- SHAKE first 3 ingredients with ice.
- FINE STRAIN strain into chilled and rimmed glass.
- DRY SHAKE (without ice) cream and liqueur to mix and whip.
- FLOAT cream and liqueur mix by pouring over back of spoon.
Ice: ice
{"date_published": "2017-07-31 07:13:46", "source_url": "https://www.diffordsguide.com/cocktails/recipe/1148/lemon-meringue-pietini", "image_url": "https://cdn.diffordsguide.com/cocktail/ory5Yr/square/0/512x512.webp?v=1737701576"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.