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!

  1. I start with the swiss meringue
  1. 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.
  1. Then beat this until stiff peaks form and the meringue is glossy.
  1. Add a little meringue to the rims of two couple glasses and dip in crushed cookies.
  1. Add the cocktail ingredients in a shaker and shake til cold.
  1. Divide the cocktail over the glasses and dollop on the meringue topping.
  1. Carefully toast the top of the meringue with a cook’s blow torch.

Enjoy!

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Yield: 2

Lemon Meringue Pie Cocktail

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.

Prep Time 10 minutes
Total Time 10 minutes

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

  1. 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.
  2. Whisk the mixture until the sugar dissolves.
  3. 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.
  4. Use the back of a spoon to spread a little bit of the mixture along the rim of two coupe glasses.
  5. Add the cookie crumbs to a plate and dip the rims of the glasses in the crumbs.
  6. Add vodka, lemon juice, Cointreau, simple syrup, and ice to a cocktail shaker. Shake until cold. Strain the liquid into the prepared glasses.
  7. 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:

2

Serving Size:

1

Amount Per Serving: Calories: 303Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 93mgSodium: 44mgCarbohydrates: 37gFiber: 0gSugar: 35gProtein: 3g

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