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close up side view of lemon curd, graham cracker crust, and meringue layered in a shot glass
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5 from 1 vote

Lemon Meringue Pie Shooters

Lemon meringue pie shooters have all of the deliciousness of lemon meringue pie, but they're way easier to make
Prep Time40 minutes
Cook Time10 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 138kcal

Equipment

  • Sifter
  • electric hand mixer
  • 12 Shot glasses

Ingredients

Lemon Curd:

  • ¾ cup granulated sugar
  • 3 Tablespoons cornstarch
  • 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
  • teaspoon cream of tartar
  • ½ cup granulated sugar
  • 2 large egg whites

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