If you love the sweet and tangy flavors of a classic lemon meringue pie but want a fun, bite-sized version for parties, then these Lemon Meringue Pie Shooters are just what you need. These little dessert shooters pack all the deliciousness of lemon meringue pie into an adorable, individual-sized portion that’s perfect for any gathering. They’re light, refreshing, and offer the perfect balance of tart lemon curd, buttery graham cracker crust, and fluffy meringue.
These shooters are not only cute and easy to serve, but they’re also a great make-ahead dessert. Each component can be prepared in advance, so all you need to do is assemble them when you’re ready. Plus, they’re an excellent option for when you want to indulge, just the right amount in every bite!
Why Lemon Meringue Pie Shooters?
These shooters are equal parts practical and fun. The tart lemon curd balances the sweetness of the meringue, while the graham cracker base adds just enough texture to ground the whole thing. They’re also incredibly make-ahead friendly. Each component can be prepped in advance, which means less stress and more time to enjoy your own party.
Notes From the Kitchen
Fancy Twist: Garnish each shooter with a small lemon twist for a pop of color.
Make-Ahead Friendly: You can prepare the lemon curd, meringue, and crust ahead of time, saving you effort on party day.
Mix and Match: Get creative by offering different pie shooter options at your dessert table. Try key lime, chocolate, or berry pie versions for a fun variety. You can also check out the Pumpkin Pie version here.
Lemon Meringue Shots
Equipment
- Candy Thermometer
- Stand Mixer
- Heat Tolerant Bowl (create a double boiler)
- Kitchen Torch
- Mesh Strainer
Ingredients
Lemon Filling
- 3 Large Eggs
- 1 Egg Yolk
- 1 Cup Confectioners Sugar
- 1/2 Cup Lemon Juice
- 6 tbsp Unsalted Butter room temperature and cut into cubes
- 1 Lemon Zest (whole lemon)
Meringue
- 4 Egg whites
- 1 Cup Confectioners Sugar
- 1/4 tsp Cream of Tartar
- 1 tsp Vanilla Extract
Crust
- 1 cup Graham Cracker Crumbs
Instructions
Lemon Filling
- Prepare your double boiler by simmering 2-3 inches water in a medium pot. You will need a heat resistant bowl which will fit on top of the pot without touching the water. The double boiler method relies on the heat from the steam to heat your bowl.
- Place the eggs, sugar, and lemon juice in a heat resistant bowl and whisk together until well mixed
- Place the bowl over your simmering pot of water, and continuously whisk the mixture until it begins to thicken. This will happen at around 155° on your candy thermometer.
- When your mixture is starting to thicken and has reached temperature remove the bowl from the heat and pour the liquid through a mesh strainer to remove any lumps. You may need a rubber spatula to help the mixture pass through the strainer.
- Add the cubes of butter and continue to whisk until combined. Zest your lemon over the bowl and whisk again.
- Pour your lemon filling into a sealed pastry bag and refrigerate until completely cool.
Meringue
- Using a heat resistant bowl or your stand mixer's bowl combine the egg whites, sugar and cream of tartar. Whisk until combined
- Using the double boiler method, place your bowl over the simmering water and whisk the mixture until your candy thermometer reads 140°, Remove the bowl as soon as you hit the temperature so the eggs do not solidify.
- Using a stand or hand mixer beat the mixture on high speed until stiff white peaks can be formed when you dip a spoon into the bowl. Add your vanilla and beat for ~10 more seconds until combined
- Using a spatula, move the meringue into a sealed piping bag. You can refrigerate the mixture at this time overnight or until you are ready to serve.
Building the Shots
- To assemble the shots, first layer the bottom of the shot glasses with the crushed graham cracker crumbs
- Cut the tip of the lemon filling piping bag and pipe some of the filling into each glass
- Add a decorative tip or just cut the tip of the meringue piping bag and top each shot glass with the meringue topping. At this point you can use a kitchen torch to lightly toast the meringue.
