Lemon meringue pie in a glass

By Christine Cushing
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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
TOTAL TIME

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

  1. In a medium bowl, combine the yolks, lemon juice and zest, water, sugar, salt and herbs. 
  2. Whisk to thoroughly blend. 
  3. Set over a small pot of gently simmering water, ensuring that bottom of bowl is not touching water.
  4. Whisk vigorously, often until mixture is thickened and fluffy, about seven to eight minutes. 
  5. Remove from heat and stir in butter. 
  6. Cover with plastic wrap touching surface of curd to prevent skin forming.
  7. Make meringue when ready to serve.
  8. Whisk together the egg whites, sugar, cream of tartar and salt in a stainless steel bowl of a mixer.
  9. Place bowl on a double boiler with water just simmering, with bowl not touching the surface of the water. 
  10. Whisk until hot to the touch, about two minutes. 
  11. 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. 
  12. 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.
  13. Pipe or pour some of the cooled lemon curd over top. 
  14. Pipe or spoon meringue onto cooled lemon curd. 
  15. To finish, brown the meringue with torch or place pie under pre-heated broiler for one to two minutes, just until edges are caramelized. 
  16. Garnish with lemon balm or lavender if desired.
  17. 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. 
 

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