Tuesday, August 2, 2011

Lemon Meringue Pie Shots

I am a big fan of dessert shots. They are cute and offer guests an alternate portion size. I made these chocolate pie shots for my cousins baby shower last year, and they were a huge hit! I was delighted to come across the lemon meringue pie shots below on Honest Cooking. They would make a perfect light summer dessert don't you think? And, what hostess doesn't love a dessert that can be completely or partially made ahead of time?!

{ Image } Honest Cooking

Lemon Curd
■8 egg yolks
■3/4 cup (1,75 dl) sugar
■1/2 cup (1,18 dl or 1 stick) unsalted butter, softened
■zest of 2 lemons
■1/2 cup (1,18 dl) lemon juice
Italian Meringue
■8 oz (227 grams) sugar
■2 oz (57 grams) water
■4 oz (113 grams) egg whites
■30-35 vanilla wafer cookies, crushed
■24 shot glasses (I found these plastic ones at a party supply store)

Lemon Curd

1.Combine the egg yolks, sugar, butter, lemon zest and juice in a medium stainless sleet or glass bowl, and set over a saucepan of barely simmering water.

2.Whisk constantly until lemon curd thickens and reaches 175 degrees F.

3.Remove from heat and let cool, whisking every few minutes to aid cooling.

4.Cover with plastic wrap so the plastic touches the surface of the curd and chill for a few hours or overnight, the curd will continue to set up as it chills.

5.This can be made in advance, you can store it in the refrigerator for 1-2 weeks or freeze.

Italian Meringue

1.Cook the sugar and water together in a small saucepan over high heat until it comes up to 243 degrees F.

2.When the mixture reaches about 230-235 F, begin whipping the egg whites in a stand mixer on medium-low speed until they are foamy.

3.When the sugar reaches 243 degrees F, remove from heat, and pour very slowly in a steady stream into the whipping egg whites.

4.As soon as all the sugar is incorporated, turn the mixer onto high, and whip until completely cool.


1.Place a small amount of crushed cookie into the bottom of each shot glass.

2.Transfer your lemon curd to a pastry bag and pipe a small amount into each glass.

3.Top each glass with more crushed cookies.

4.Transfer your meringue into a pastry bag fitted with a large plain tip and pipe a big dollop on top of each shot glass.

5.Using a kitchen torch, carefully toast each meringue top until they are golden brown. If you are using plastic shot glasses, be mindful just to toast the tops of the meringues, otherwise you run the risk of melting the plastic.

6.Refrigerate until ready to serve.

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