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 mins
Cook Time10 minutes mins
Total Time50 minutes mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 138kcal
Sifter
electric hand mixer
12 Shot glasses
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
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.
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