Lemon Meringue Pie in a Glass Recipe

Name: Lemon Meringue Pie in a Glass
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 4 shortbread cookies, crumbled; 3 large eggs; 3/4 cup white sugar; 1/2 cup lemon juice; 4 tablespoons unsalted, butter; 1 tablespoon lemon zest; 2 reserved egg whites; 2 tablespoons white sugar; 1/8 teaspoon vanilla extract

Cook Time: 20 minutes

If you're craving a slice of lemon meringue pie but don't want the whole pie, this Lemon Meringue Pie in a Glass is the perfect solution! No need for dough or baking a whole pie just a few simple steps for a deliciously easy treat. The tangy lemon curd layered with crumbled shortbread cookies and topped with a fluffy meringue is a mini dessert dream come true. Follow these easy steps for a refreshing twist on a classic dessert!

Ingredients:

4 shortbread cookies, crumbled
3 large eggs
3/4 cup white sugar
1/2 cup lemon juice
4 tablespoons unsalted butter, cubed
1 tablespoon lemon zest
Meringue: 2 reserved egg whites
2 tablespoons white sugar
1/8 teaspoon vanilla extract

Directions:

Step 1: Divide the crumbled shortbread cookies into 4 wide glasses, cups, or ramekins. Set them aside while you prepare the lemon curd.

Step 2: Separate 2 of the eggs. Place the yolks in a saucepan and the whites into a mixing bowl. Refrigerate the egg whites until needed.

Step 3: Crack the remaining egg into the saucepan with the yolks. Add sugar, lemon juice, butter, and lemon zest. Whisk briefly to combine.

Step 4: Place the saucepan over medium heat. Cook the mixture while stirring with a whisk until the butter melts and the mixture is hot to the touch.

Step 5: Switch to a spatula, and continue stirring the mixture constantly. Scrape the bottom of the pan with the flat edge of the spatula to prevent the eggs from sticking. Keep stirring until the mixture thickens and holds a sharp line when you drag a finger across the spatula.

Step 6: Remove the saucepan from the heat and pass the lemon mixture through a fine mesh strainer into a bowl to remove any bits of egg. Divide the lemon curd evenly between the prepared glasses.

Step 7: Refrigerate the lemon curd for 3 to 4 hours until it is firm and fully chilled.

Step 8: Preheat the oven to 400F (200C). Place a silpat on a baking sheet and lightly grease it with vegetable oil.

Step 9: In a glass, metal, or ceramic bowl, beat the egg whites until they become foamy and soft peaks start to form.

Step 10: Add vanilla extract and 1 tablespoon of sugar. Continue beating until medium peaks form.

Step 11: Add the remaining tablespoon of sugar and continue beating until stiff peaks form.

Step 12: Transfer the meringue into a piping bag fitted with a star tip. Pipe 4 rosettes, about 2 inches high and smaller in diameter than the glasses, onto the prepared baking sheet.

Step 13: Bake in the preheated oven for 7 to 10 minutes, or until the edges of the meringue rosettes are lightly browned.

Step 14: Let the meringues cool on the baking sheet for 5 minutes before transferring them on top of the chilled lemon curd in the glasses.

Step 15: Serve immediately or refrigerate until ready to serve.

Nutrition Facts (per serving):

Calories: 392
Total Fat: 18g (23% Daily Value)
Saturated Fat: 9g (47% Daily Value)
Cholesterol: 170mg (57% Daily Value)
Sodium: 104mg (5% Daily Value)
Total Carbohydrate: 54g (19% Daily Value)
Dietary Fiber: 1g (2% Daily Value)
Total Sugars: 47g
Protein: 6g (11% Daily Value)
Vitamin C: 6mg (7% Daily Value)
Calcium: 31mg (2% Daily Value)
Iron: 1mg (6% Daily Value)
Potassium: 102mg (2% Daily Value)

Note: Nutrient information is based on available data. Percent daily values are based on a 2,000-calorie diet. Your daily values may vary depending on your individual needs.

Origin Story

Lemon meringue pie, a beloved dessert, has its roots in 18th-century Europe, with the earliest recorded recipe dating back to the 1700s in England. Its classic combination of tart lemon curd, airy meringue, and flaky pie crust quickly spread throughout Europe and America. The variation of serving it in a glass, however, is a modern take that brings the familiar flavors into a more convenient and fun presentation. Chef Johns Lemon Meringue Pie in a Glass gives a contemporary spin to this traditional dessert, offering all the delicious components in a small, individual serving perfect for any occasion.

Regional Variations

Lemon meringue pie is predominantly American, but it is influenced by British desserts like lemon curd and meringue-based confections. In the United States, the pie became popular in the 19th century, particularly in the Southern states, where it was often served at social gatherings. In other parts of the world, you may find variations that use lime instead of lemon, such as the Key lime pie in Florida, which takes a similar approach to the tart and sweet balance. This dessert is now enjoyed globally, often adapted with local citrus fruits to suit regional tastes.

Differences from Similar Desserts

While many desserts incorporate meringue or lemon curd, the Lemon Meringue Pie in a Glass stands out due to its unique serving style. Unlike the traditional pie, this version omits the crust, instead using crumbled shortbread cookies, which adds a buttery crunch that pairs perfectly with the smooth and tangy lemon curd. This no-bake alternative makes it quicker and easier to prepare, while maintaining the essence of the original pie. The individual servings also make it a more versatile and convenient dessert for parties or intimate dinners, where portion control is important.

Where It's Usually Served

Lemon meringue pie, in both its traditional and "in a glass" forms, is often seen at American holiday gatherings, family dinners, and special occasions like Easter, Thanksgiving, and summer barbecues. It's also a popular dessert at casual restaurants, particularly in regions where citrus fruits are abundant. The glass version is perfect for serving at smaller events, as each guest can have their own individual portion. It also makes an impressive addition to dessert tables, where it can be arranged alongside other mini desserts.

Fun Facts

Did you know that lemon meringue pie is not only a delicious treat but also a challenge for many bakers due to the delicate balance required in making the perfect meringue? The meringue must be whipped to just the right consistency to achieve that delicate crispness without being overly dry or undercooked. Another interesting fact is that lemon meringue pie made an appearance in the early 1900s in the form of a "pie in a jar" a precursor to today's trendy mason jar desserts. These individual-sized servings of lemon meringue pie in a glass offer a modern twist on that vintage idea!

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FAQ about Lemon Meringue Pie in a Glass Recipe

Store the Lemon Meringue Pie in a Glass in the refrigerator. It should be kept in an airtight container to prevent it from absorbing odors. The meringue can become a bit soft over time, so it's best to serve it within 24 hours for the best texture and flavor.

Yes, you can make the Lemon Meringue Pie in a Glass in advance. The lemon curd can be prepared and refrigerated up to 2 days ahead. Just be sure to wait until serving to top with the meringue to prevent it from getting soggy.

Yes, you can substitute store-bought lemon curd for the homemade version. It will save time and still provide that tangy lemon flavor. Just ensure the consistency of the curd is similar to homemade lemon curd.

Yes, you can use other types of cookies such as graham crackers, butter cookies, or even digestive biscuits. The flavor will change slightly, but it will still provide a nice base for the lemon curd and meringue.

It's not recommended to freeze the entire dessert, especially the meringue, as it may lose its texture when thawed. However, you can freeze the lemon curd portion for up to 1 month. When ready to serve, thaw it in the refrigerator overnight and top with fresh meringue.

If you're looking for an egg-free meringue, you can try using aquafaba, the liquid from a can of chickpeas, as a substitute for egg whites. Use about 3 tablespoons of aquafaba for every egg white. It may take a little longer to whip, but it can work as a vegan alternative.

To help prevent the meringue from shrinking, make sure it is baked at a low temperature (around 200°F or 93°C) until it's just lightly browned. Also, be sure the meringue is spread all the way to the edges of the glass or ramekin to prevent it from shrinking away from the lemon curd.

Yes, you can add fresh fruit to the dessert. Sliced strawberries, raspberries, or blueberries work well with the tangy lemon flavor. You can layer the fruit beneath the lemon curd or sprinkle it on top before serving.

Leftover Lemon Meringue Pie in a Glass can be kept in the refrigerator for up to 2 days. After that, the meringue may begin to soften, and the texture might change. It's best to consume it sooner rather than later.

Yes, you can use alternatives like stevia, monk fruit sweetener, or coconut sugar, but keep in mind that the texture and taste of the meringue and lemon curd might vary slightly. Experiment with small quantities to adjust sweetness to your preference.

Comments

Gregory Nguyen

12/24/2024 10:29:21 AM

I usually don't write reviews, but I have to say that the number of stars this dessert has received doesn't do it justice. To begin with, it's simple to make. Additionally, it has an attractive appearance. And most importantly, it tastes absolutely delightful. Overall, I find it quite impressive, despite accidentally browning the meringue a tad too much.

Jonathan Nelson

11/28/2023 06:13:02 AM

I prepared this dessert for a group of 20 people, and it was a hit with everyone. The event took place outdoors at a rented venue, so I had concerns about the stability of the meringue. French meringue can be fragile, and creating intricate designs seemed impractical as I needed to transport the dessert. Switching to Swiss meringue allowed me to simply dollop it on top like whipped cream, making it easier to bring in a large bowl. While my husband adores lemon meringue, making it from scratch can be a hassle. For a quicker option, using a quality store-bought English brand of lemon curd could work well. I happen to have a delicious lime curd in my pantry, so I'm considering making more of these desserts and experimenting with a French meringue recipe in the future.

Betty Harris

04/04/2024 08:10:58 AM

I had high hopes for this recipe, but unfortunately it fell short for me and my family. The dish turned out too sweet and overly lemony, although I didn't mind the lemon flavor personally. I would suggest reducing the sugar to 1/2 cup instead of 3/4 to balance out the sweetness. It's also worth noting that custard-based recipes tend to become sweeter as they cool, similar to ice cream. I typically enjoy Chef John's recipes, but this one needed some adjustments. I served it to five people without changing the ingredient quantities, except for adding extra shortbread, which turned out to be too much and overwhelmingly sweet for everyone. Overall, this recipe didn't quite hit the mark for us.

Catherine Davis

07/06/2023 02:56:09 PM

This dessert should be named "Lemon Curd Pie in a Glass" or something equally as bold, as it is far more flavorful than your typical lemon pie filling. Still, I enjoyed it!

Cook Time: 10 minutes