Recipe

Lemon meringue pie shots

These lemon meringue pie shots are about to become your favourite new dessert. Super easy to make and combining the flavours we all know and love, one will never be enough.

  • 30 mins preparation
  • Makes 12
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Ingredients

  • 120 gram butternut snap biscuits
  • 420 gram store-bought lemon curd
  • 2 egg whites
  • 1/2 cup caster sugar

Method

  • 1
    Process the biscuits until fine crumbs form. Divide crumbs between 12 x 1/3-cup shot glasses. Spoon curd into a piping bag; pipe curd onto crumbs in glasses.
  • 2
    Whisk egg whites and sugar constantly in a small saucepan over low heat for 2 minutes or until mixture reaches 50°C. Transfer to a small bowl; beat or whisk with an electric mixer on high speed for 10 minutes or until firm peaks form and sugar is dissolved.
  • 3
    Spoon meringue into a clean piping bag fitted with a 1cm plain tube. Pipe meringue on top of the curd. Using a kitchen blowtorch, lightly toast meringue until golden.

Notes

• To test if sugar has dissolved in the meringue, rub a small amount of meringue between your thumb and finger. You will be able to feel if there are any undissolved sugar grains • Heating the meringue mixture stabilises it and prevents excess liquid seeping out of the meringue (‘weeping’) on standing.

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