Lemon Meringue Pie Cocktail
This lemon meringue pie cocktail looks impressive and tastes amazing! There is a lovely mix of taste and textures, with a cookie crumb, silky meringue topping, and a sweet and tart lemon base.

The lemon meringue cocktail base is a simple lemon drop martini – it’s both tangy and sweet with great lemon flavor. I added a crushed cookie crumb (or use graham crackers) to the rim of the glass as a play on the pastry of a lemon meringue pie.
Then, it’s topped with a silky Swiss meringue. You can toast the meringue with a cook’s blow torch or leave it un-toasted.
Here’s what you need
- Simple syrup – or use agave
- Cointreau – or triple sec. For an extra lemon kick and a bit more bitterness, swap it for limoncello.
- Fresh lemon juice – Definitely fresh over bottled!
- Good quality vodka.
- Egg whites and sugar – For the Swiss meringue topping.
- Crushed cookies or graham cracker crumbs.
Let’s make it!
- I start with the swiss meringue
- An egg white and sugar are placed in a hot water bath. This cooks the egg whites and gives the meringue an extra silky texture.
- Then beat this until stiff peaks form and the meringue is glossy.
- Add a little meringue to the rims of two couple glasses and dip in crushed cookies.
- Add the cocktail ingredients in a shaker and shake til cold.
- Divide the cocktail over the glasses and dollop on the meringue topping.
- Carefully toast the top of the meringue with a cook’s blow torch.
Enjoy!
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Lemon Meringue Pie Cocktail
This lemon meringue pie cocktail looks impressive and tastes amazing! There is a lovely mix of taste and textures, with a cookie crumb, silky meringue topping, and a sweet and tart lemon base.
Ingredients
Swiss Meringue
- 1 large egg white
- 50g (1/4 cup) granulated sugar
Cookie Rim
- 1 crushed vanilla biscuit or graham cracker
Cocktail
- 3 oz / 90ml vodka
- 2 oz / 60ml fresh lemon juice
- 1 oz / 30ml Cointreau
- 1 oz / 30ml simple syrup
- Ice
Instructions
- Add the egg white and sugar in a small metal bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water.
- Whisk the mixture until the sugar dissolves.
- Remove the bowl from on top of the water and beat with an electric mixer until stiff, glossy peaks form. They should be thick and glossy with just a bit of a bend.
- Use the back of a spoon to spread a little bit of the mixture along the rim of two coupe glasses.
- Add the cookie crumbs to a plate and dip the rims of the glasses in the crumbs.
- Add vodka, lemon juice, Cointreau, simple syrup, and ice to a cocktail shaker. Shake until cold. Strain the liquid into the prepared glasses.
- Dollop the meringue onto the cocktails and carefully use a cook's blow torch to gently toast the top of the meringue.
Notes
The meringue can be left un-toasted if you don't have a blow torch.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 303Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 93mgSodium: 44mgCarbohydrates: 37gFiber: 0gSugar: 35gProtein: 3g