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    Home » Pie & Tart Recipes

    Lemon Meringue Pie Shooters

    Published: Jun 23, 2015 by Allison Ferraro · Modified: May 12, 2021 · Leave a Comment

    Jump to Recipe

    Lemon meringue pie shooters have all of the deliciousness of lemon meringue pie, but they're way easier to make! They're the ultimate sweet treat!

    close up side view of lemon curd, graham cracker crust, and meringue layered in a shot glass this Recipe

    My dad LOVES lemon meringue pie, but he doesn't get to eat it very often since it's pretty time consuming to make. Last weekend I surprised dad with a special Father's Day treat - deconstructed lemon meringue pie served in shot glasses. This fun take on the classic pie packs all the same delicious flavor but is quicker to make!

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    Recipe

    close up side view of lemon curd, graham cracker crust, and meringue layered in a shot glass

    Lemon Meringue Pie Shooters

    Lemon meringue pie shooters have all of the deliciousness of lemon meringue pie, but they're way easier to make
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 40 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 12
    Yield: 12 mini dessert shooters
    Calories: 138kcal
    Author: Allison Ferraro

    Special Equipment

    • Sifter
    • electric hand mixer
    • 12 Shot glasses

    Ingredients

    Lemon Curd:

    • ¾ cup granulated sugar
    • 3 Tablespoons cornstarch
    • ⅛ teaspoon salt
    • ¼ cup cold water
    • ¼ cup fresh lemon juice
    • 2 large egg yolks (save the whites for the meringue topping)
    • 1 Tablespoon unsalted butter
    • ¾ cup boiling water
    • ½ teaspoon grated lemon peel

    Graham Cracker Crust

    • 8 graham cracker squares
    • 1 Tablespoon unsalted butter

    Italian Meringue Topping:

    • ¼ cup water
    • ⅛ teaspoon cream of tartar
    • ½ cup granulated sugar
    • 2 large egg whites
    US Customary - Metric

    Instructions

    Make the lemon curd.

    • Sift sugar, cornstarch, and salt into a medium saucepan. Blend in cold water and lemon juice until mixture is smooth.
    • In a small bowl beat egg yolks well. Add egg yolks and butter to lemon juice mixture and blend thoroughly.
    • Stirring constantly, gradually add boiling water. Bring the mixture to a boil and stir gently. Reduce heat as the mixture begins to thicken and allow to simmer slowly for one minute.
    • Remove from heat and stir in lemon peel. Let cool.

    Make the graham cracker crust.

    • Put graham crackers into a plastic bag and smash into small crumbs using the back of a wooden spoon. Pour the crumbs into a bowl.
    • Melt the butter and pour over the graham cracker crumbs. Mix together with a fork so that crumbs just begin to stick together. Set aside.

    Make the meringue topping.

    • Heat water, cream of tartar, and sugar in a pan and stir until dissolved. When the syrup starts to boil, cover the pan and let boil for 3 minutes. Then uncover the pan and allow to cook for another 2 minutes without stirring.
    • While the syrup is cooking, place egg whites in a bowl and beat well with a hand mixer.
    • Add the syrup slowly to the eggs while beating constantly. Continue to beat the meringue until it is cool and medium peaks form when the beater is turned off and lifted gently out of the bowl.

    Assemble the lemon meringue pie shooters.

    • Spoon lemon curd into 12 shot glasses, filling each about ⅔ full. Then layer graham cracker crumble crust on top of the lemon curd so each shot glass is nearly full. Top each shooter with meringue and serve.

    Notes

    Lemon curd and Italian meringue recipes adapted from Joy of Cooking.

    Nutrition

    Calories: 138kcal | Carbohydrates: 27g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 67mg | Potassium: 31mg | Fiber: 0.2g | Sugar: 22g | Vitamin A: 102IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.3mg

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    Allison Ferraro headshot

    Hi there!

    I'm Allison, the cookie-obsessed baker, recipe creator, and food photographer behind Always Eat Dessert.

    Here you’ll find made-from-scratch recipes designed for busy people who love to bake. From cookies to quick breads, you'll discover detailed, easy-to-follow recipes for everyday life along with practical baking tips to help you whip up indulgent treats from scratch with confidence.

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