Description
Homemade lemon curd and Italian meringue meet store-bought vanilla wafers in these delightful two-bite desserts. A perfect ending to any meal!
Ingredients
Units
Scale
- 1/2 cups (120 ml) lemon juice
- 1/2 cups (100 g) sugar
- 4 egg yolks
- 1/2 cups (113 g) unsalted butter
- 2 egg whites
- 2 tablespoons water (30 ml) water
- 1 cups (100 g) crushed vanilla wafer cookies
- Lemon zest
Instructions
- Combine lemon juice, sugar, and egg yolks in a medium saucepan. Whisk until smooth.
- Place the saucepan over medium heat and add butter cubes. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
- Remove from heat and strain the curd through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely cool.
- 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.
- While the syrup is heating, beat the egg whites in a clean bowl with an electric mixer until soft peaks form.
- 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.
- In small shooter glasses or cups, layer a spoonful of crushed vanilla wafer cookies at the bottom.
- Spoon or pipe a layer of chilled lemon curd over the cookie crumbs.
- Spoon or pipe the Italian meringue on top of the lemon curd.
- Use a kitchen torch to lightly brown the meringue for a toasted effect.
- Garnish with a sprinkle of lemon zest.
- Serve immediately or refrigerate until ready to serve.
Notes
- For a smoother lemon curd, use a food processor to blend the cooked curd before straining.
- If you don’t have a kitchen torch, broil the shooters for 1-2 minutes, watching carefully to prevent burning.
- These shooters can be assembled ahead of time and refrigerated for up to 6 hours before serving; just add the meringue topping and torch just before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shooter
- Calories: 250
- Sugar: 25
- Sodium: 50
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0g
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 80