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Lemon Meringue Pie Shooters

Lemon Meringue Pie Shooters

These individual desserts just might become a new Easter staple.

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servings Makes 12 servings 12
preparation time PREP Under 30 minutes
total time TOTAL More than 1 hour

Ingredients

  • LEMON CURD
  • 1 cup sugar
  • 1 tablespoon grated lemon peel
  • ½ cup lemon juice
  • 3 tablespoons butter, cut into small pieces
  • 3 eggs, slightly beaten or ¾ cup egg substitute
  • CRUST
  • ½ cup graham cracker crumbs
  • 1 tablespoon butter, melted
  • MERINGUE
  • 1 cup sugar
  • ¼ cup water
  • 3 egg whites
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla

Directions

  1. In heavy saucepan, mix sugar, lemon peel and lemon juice with wire whisk. Stir in 3 tablespoons butter and eggs. Cook over medium heat 8 minutes, stirring constantly; until mixture thickens and coats back of spoon (do not boil). Cover and cool completely.
  2. In small bowl, combine graham cracker crumbs and 1 tablespoon melted butter.
  3. In small saucepan, mix sugar and water. Cover over medium heat, stirring just until sugar dissolves. Heat to boiling. Boil 8 minutes, without stirring, to 238°F on candy thermometer; remove from heat.
  4. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Pour hot sugar syrup in thin stream over eggs whites, beating until stiff peaks form. Beat in vanilla. Spoon meringue into decorating bag with large plain tip.
  5. Spoon small amount of graham cracker crumb mixture into bottom of 12 shot glasses. Spoon lemon curd on top of crumbs. Pipe meringue on top of lemon curd. Using kitchen torch, carefully toast each meringue top until golden brown.
  6. Makes 12 shot glasses or 6 2-ounce ramekins

RECIPE NUTRITION INFORMATION

Per Serving

Calories190

Protein2g

Carbohydrates37g

Fiber0g

Sugars35g

Fat4g

Cholesterol10mg

Sodium50mg

Saturated Fat2.5g

REVIEWS OF THIS RECIPE

Lemon Meringue Pie Shooters