Lemon Meringue Pie Shooters

Love yourself a delicious pie, but don’t feel like making pie crust? Turn to these lemon meringue pie shooters – they are delicious, fun to make and they look absolutely adorable.

Sometimes, you just don’t feel like making pie crust. And sometimes, just somtimes, you don’t feel like eating an entire piece of pie. So what to do then when the craving hits for a taste of lemon meringue pie? Cheat, that’s what. With the combination of homemade lemon curd and toasted italian meringue topping and crushed vanilla wafer cookies, these little bites may just hit the spot. Best of all, they are so fast to make and perfect for summer when you don’t feel like turning your oven on and heating up your entire kitchen or apartment.

These would be delicious with any type of curd, and the addition of different cookies or even crushed nuts would be a great variation.

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How to Make Lemon Meringue Pie Shooters

Lemon Curd

1. Combine Ingredients:
   • In a medium saucepan, combine lemon juice, sugar, and egg yolks. Whisk until smooth.
2. Cook:
   • Place the saucepan over medium heat and add the butter cubes. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
3. Cool:
   • Remove from heat and strain the curd through a fine-mesh sieve into a bowl to remove any lumps. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely cool.

Italian Meringue

1. Prepare Syrup:
   • In a small saucepan, combine sugar and water. Heat over medium-high heat until the sugar dissolves and the mixture reaches 240°F (115°C) on a candy thermometer.
2. Beat Egg Whites:
   • While the syrup is heating, beat the egg whites in a clean bowl with an electric mixer until soft peaks form.
3. Combine:
   • Slowly pour the hot syrup into the egg whites while continuing to beat on high speed. Continue to beat until the meringue is stiff, glossy, and cool to the touch.

Assembly

1. Prepare Shooters:
   • In small shooter glasses or cups, layer a spoonful of crushed vanilla wafer cookies at the bottom.
2. Add Lemon Curd:
   • Spoon or pipe a layer of chilled lemon curd over the cookie crumbs.
3. Top with Meringue:
   • Spoon or pipe the Italian meringue on top of the lemon curd.
4. Torch Meringue:
   • Use a kitchen torch to lightly brown the meringue for a toasted effect.
5. Garnish:
   • Garnish with a sprinkle of lemon zest.
6. Serve:
   • Serve immediately or refrigerate until ready to serve.

Recipe Notes

• Cookie Variations: You can use different types of cookies or even crushed nuts for a different texture and flavor.
• Curd Variations: Experiment with other fruit curds like lime, orange, or raspberry for a unique twist.
• Storage: These shooters can be assembled and kept in the refrigerator for up to 24 hours before serving.

Lemon Meringue Pie Shooters

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5 from 14 reviews

• Author: Bria Helgerson
• Total Time: 30 minutes
• Yield: Makes about 24 shooters 1x

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Description

Homemade lemon curd and Italian meringue are two quick and simple components that combine with store-bought vanilla cookies to make this delicious two-bite dessert.

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Ingredients

Units USM Scale 1x2x3x

Lemon Curd:

• 1/2 cup lemon juice (120 ml)
• 1/2 cup sugar (100 g)
• 4 egg yolks
• 1/2 cup unsalted butter (113 g), cubed

Italian Meringue:

• 2 egg whites
• 1/2 cup sugar (100 g)
• 2 tablespoons water (30 ml)

Assembly:

• 1 cup crushed vanilla wafer cookies (100 g)
• Lemon zest for garnish

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Instructions

Lemon Curd

1. Combine Ingredients:
   • In a medium saucepan, combine lemon juice, sugar, and egg yolks. Whisk until smooth.
2. Cook:
   • Place the saucepan over medium heat and add the butter cubes. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
3. Cool:
   • Remove from heat and strain the curd through a fine-mesh sieve into a bowl to remove any lumps. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely cool.

Italian Meringue

1. Prepare Syrup:
   • In a small saucepan, combine sugar and water. Heat over medium-high heat until the sugar dissolves and the mixture reaches 240°F (115°C) on a candy thermometer.
2. Beat Egg Whites:
   • While the syrup is heating, beat the egg whites in a clean bowl with an electric mixer until soft peaks form.
3. Combine:
   • Slowly pour the hot syrup into the egg whites while continuing to beat on high speed. Continue to beat until the meringue is stiff, glossy, and cool to the touch.

Assembly

1. Prepare Shooters:
   • In small shooter glasses or cups, layer a spoonful of crushed vanilla wafer cookies at the bottom.
2. Add Lemon Curd:
   • Spoon or pipe a layer of chilled lemon curd over the cookie crumbs.
3. Top with Meringue:
   • Spoon or pipe the Italian meringue on top of the lemon curd.
4. Torch Meringue:
   • Use a kitchen torch to lightly brown the meringue for a toasted effect.
5. Garnish:
   • Garnish with a sprinkle of lemon zest.
6. Serve:
   • Serve immediately or refrigerate until ready to serve.

Notes

• Cookie Variations: You can use different types of cookies or even crushed nuts for a different texture and flavor.
• Curd Variations: Experiment with other fruit curds like lime, orange, or raspberry for a unique twist.
• Storage: These shooters can be assembled and kept in the refrigerator for up to 24 hours before serving.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Dessert
• Method: Chilling
• Cuisine: American Italian

Nutrition

• Serving Size: 55g
• Calories: 230
• Sugar: 32g
• Sodium: 60mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 40mg