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Lemon meringue pie in a glass
Early summer is a great time to make this tart crowd pleaser with a twist. I assemble the components of the pie free form in a glass or small mason jar for dramatic effect and smaller portion sizes. Whipped cream is an alternate topping for dessert if you don’t want to fuss with making meringue.
SERVES
6
Ingredients
- 1/3 cup chocolate cookie wafers, crushed (80 ml)
For the curd:
- 5 egg yolks
- 1/2 cup lemon juice
- 1/2 cup + 2 tablespoons sugar
- Grated zest of 2 lemons
- Pinch salt
- 2 tablespoons water
- Chopped fresh lavender or lemon balm optional
- 2 tablespoons butter
For the meringue:
- 3 egg whites, at room temperature
- 1/2 cup sugar
- Pinch salt
- 1/8 teaspoon cream of tartar
- Lemon balm or lavender for garnish, optional
Directions
- In a medium bowl, combine the yolks, lemon juice and zest, water, sugar, salt and herbs.
- Whisk to thoroughly blend.
- Set over a small pot of gently simmering water, ensuring that bottom of bowl is not touching water.
- Whisk vigorously, often until mixture is thickened and fluffy, about seven to eight minutes.
- Remove from heat and stir in butter.
- Cover with plastic wrap touching surface of curd to prevent skin forming.
- Make meringue when ready to serve.
- Whisk together the egg whites, sugar, cream of tartar and salt in a stainless steel bowl of a mixer.
- Place bowl on a double boiler with water just simmering, with bowl not touching the surface of the water.
- Whisk until hot to the touch, about two minutes.
- Transfer bowl to mixer fitted with whisk attachment and beat on low speed, gradually working to high speed, until stiff peaks hold about three to five minutes.
- To assemble, while lemon curd is still warm to the touch, in small glasses or miniature mason jars, spoon desired amount of crushed cookies on bottom of each glass.
- Pipe or pour some of the cooled lemon curd over top.
- Pipe or spoon meringue onto cooled lemon curd.
- To finish, brown the meringue with torch or place pie under pre-heated broiler for one to two minutes, just until edges are caramelized.
- Garnish with lemon balm or lavender if desired.
- Serve immediately.
* Note if not using blow torch for meringue, surface of lemon curd must be completely covered by meringue or it will burn in the broiler.
