Lemon Meringue Shots
One of my favorite party foods for summer - small and refreshing
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.