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Lemon Meringue Pie in a Glass
Lemon Meringue Pie in a Glass
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Miniature Lemon Meringue Pie with buttery shortbread crumbles - Tangy lemon meets sweet meringue in a delightful glass dessert.
Ingredients:
  • 4 shortbread cookies, crumbled
  • 3/4 cup white sugar
  • 1 tablespoon lemon zest
  • 1/2 cup lemon juice
  • 4 tablespoons unsalted, butter
  • For the Meringue:
  • 2 reserved egg whites
  • 2 tablespoons white sugar
  • 1/8 teaspoon vanilla extract
Instructions:
  • Evenly distribute shortbread cookie crumbs among 4 wide glasses, cups, or ramekins. Keep aside for later use.
  • Begin by gently separating the yolks of 2 eggs into a saucepan, setting aside the whites in a mixing bowl. Chill the bowl of egg whites in the refrigerator. Crack the remaining egg into the saucepan with the yolks, and mix in sugar, lemon juice, butter, and lemon zest until well combined.
  • Heat saucepan over medium heat and whisk until butter melts and mixture is hot. Switch to a spatula, continue cooking and stirring constantly, scraping the bottom to prevent sticking. Cook until mixture thickens and passes the finger test for consistency.
  • Strain the warm lemon mixture through a fine mesh strainer into a bowl.
  • Evenly distribute the lemon curd among the 4 prepared glasses and refrigerate until the curd is firm and fully chilled, which will take about 3 hours.
  • Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with a silpat, lightly greasing it with vegetable oil.
  • In a glass, metal, or ceramic bowl, whisk the egg whites until foamy and soft peaks begin to form. Mix in vanilla extract and 1 tablespoon of sugar, whisk until medium peaks form. Gradually add the second tablespoon of sugar, and whisk until stiff peaks form.
  • Spoon the meringue into a piping bag fitted with a star tip. Pipe 4 rosettes onto the prepared baking sheet, each about 2 inches high and slightly smaller in diameter than the size of your glass.
  • Bake the meringue rosettes in the preheated oven until lightly browned around the edges, for 7 to 10 minutes. Allow them to cool on the baking sheet for 5 minutes before placing them on top of the lemon curd. Serve right away or refrigerate until ready to enjoy.

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