Small Lemon Meringue Shots

My great grandmother, grand-maman Prudentienne, use to make this incredible lemon Meringue pie.  The crust was buttery and sweet, the lemon filling dense, tangy and creamy and the meringue light as a feather.  For Mr. C’s birthday I decided to adapt her recipe and layer the ingredients of the lemon meringue in tall shot glasses instead of a pie shell.  A bit of a twist on a beloved classic!

Small Lemon Meringue Shots

yields 4 portions

Ingredients

For the crumble

• 1 cup graham crackers crumbs
• 3 tablespoons butter, melted
• ½ tablespoon sugar

For the lemon filling

• 1 egg yolk (save the white for the meringue)
• ½ cup sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon cornstarch
• ½ cup water
• ½ tablespoon butter
• 1 teaspoon lemon zest
• 2 tablespoon lemon juice

For the meringue

• 1 egg white
• ⅛ teaspoon vanilla
• A pinch cream of tartar
• 2 tablespoons sugar

You will also need:  8 tall shot glasses or small glass jars.

Directions

First the crumble:

In a small bowl, combine the graham cracker crumbs, butter and sugar.  Mix well and set aside.

Next the lemon filling:

In a medium saucepan, combine the sugar, flour, cornstarch, and a dash of salt.

Stir in the water.

Cook over medium-high heat while stirring the mixture until it starts to thickened and bubble.

Reduce heat and cook and stir for 2 minutes more.

Remove from heat.

Slightly beat the egg yolk with a fork.  

Temper the egg mixture by gradually stirring in about 1 cup of the hot filling.

Pour the warm egg yolk mixture into the remaining hot filling in saucepan. Bring to a gentle boil.

Cook and stir 2 minutes. Remove from heat.

Stir in the butter, lemon zest and lemon juice.

Keep the filling warm while preparing meringue.

Onto to the Meringue:

In the bowl of a stand mixer combine the egg white, vanilla and cream of tartar.

Beat with on medium speed about 1 minute or until soft peaks form.

Start beating the mixture on high speed and gradually add the sugar, 1 tablespoon at a time.

Beat for about 4 minutes more or until mixture starts forming stiff, glossy peaks (If you turn the bowl upside down, the mixture stays put).

Finally assemble your amazing dessert:

Add a layer of graham crackers mixture at the bottom of each shot glass.  About a tablespoon.

Pour the lemon filling on top of the crackers.  About 3 tablespoons depending on the size of your jars

Add another tablespoon of graham crackers to form the third layer.

Using a piping bag, spread meringue on top all the way to the edge of the glass.

Optional:  Using a kitchen torch, brown the edges of the meringue to harden and caramelize. Chill in refrigerator for 3 to 6 hours before serving.

Enjoy!

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