Lemon Meringue Pie Shooters

With the holidays fast approaching, anyone with family coming to stay is already turning their thoughts to what food to prepare this year. Should we do the same repetitive menu or maybe jazz up the traditional holiday menu this year for a change.

Healthy eating is on the rise, but at the holidays we still want to cater for the sweet tooth. That’s why many restaurants are now trending towards “sample” desserts like push pops and shooters which give just enough sweetness to satisfy that sugar craving after the entree.

Lemon Meringue Pie is on everyones holiday dessert list, so here’s a fun way to add it to your menu that will also wow your guests with bot the presentation and the delicious zingy citrus flavor.

Lemon Meringue Pie Shooters

Makes 16 shot glasses

½ cup lemon juice – about 3 lemons

½ cup granulated sugar

3 eggs – organic if possible

3 egg yolks – organic if possible

2 tsp lemon zest on a micro plane

1 pinch salt

1 cup unsalted butter

1 tsp vanilla bean paste

1 cup Graham cracker crumbs

4 egg whites

2 tablespoons sugar

In a large bowl set over boiling water add the eggs, yolks, salt, sugar, lemon juice and zest. Keep stirring until the mixture starts to thicken then change to a whisk and keep moving the mixture as it cooks on the bottom of the bowl.

Once it has thickened remove from the heat and add the vanilla paste and unsalted butter cut into small pieces. Whisk until combined. Cover with buttered parchment paper and refrigerate for at least 2 hours before using.

Place about 1 Tbs of Graham cracker crumbs in the bottom of the shot glasses and carefully spoon or pipe the lemon mix on top.

Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top the lemon filling and glaze with a crème brulee torch or under the broiler for 5-10 seconds.