Lemon Meringue Pie Shooter

Shock your tastebuds with this twist on a classic dessert. These Lemon Meringue Pie Shooters are layered with our Belgian Mini Cream Puffs, tart lemon filling and fluffy meringue.

Recipe created by Delizza

(Makes 6 shooters)

For the Lemon Curd

  • 3 to 4 lemons
  • 2 egg yolks
  • ¾ cup sugar
  • 6 tablespoons butter (room temperature)

For the Meringue

  • 2 egg whites (room temperature)
  • ¼ cup sugar

For the Lemon Meringue Pie Shooter


For the Lemon Curd

  1. Separate the juice and zest from 3 to 4 lemons. Set aside.

  2. In a saucepan, combine egg yolks, sugar, lemon juice and lemon zest.

  3. Combine and continuously whisk over a medium heat for about 10 minutes or until thick.

  4. Remove from heat and add butter. Mix together until butter has completely dissolved.

  5. Cover the lemon curd and let cool. Set aside.

For the Meringue

  1. Whisk egg whites at medium speed until frothy.

  2. Slowly add sugar, ½ a spoonful at a time, to the egg whites. Continue to whisk and add sugar to the egg whites until sugar is completely dissolved.

  3. Whisk together until soft peaks form.

To Assemble

  1. Place a Delizza Belgian Mini Cream Puff at the base of a glass.

  2. Pipe or spoon in a layer of Meringue, followed by a layer of Lemon Curd. Repeat layers.

  3. Add a final layer of Meringue and lightly torch top to achieve a golden brown color. Serve immediately.