Embark on a culinary adventure as we delve into the world of mixology to discover the secrets of crafting the exquisite "Lemon Meringue Pie Cocktail." This delightful libation combines the zesty flavors of lemon, the sweetness of meringue, and the warmth of vanilla, creating a symphony of taste that will tantalize your senses. Whether you're an experienced mixologist or a curious home bartender, this article will guide you through the steps of creating this extraordinary cocktail, transforming your taste buds into a chorus of delight.
Here are our top 8 tried and tested recipes!
LEMON MERINGUE PIE COCKTAIL
Don't let the light lemon flavor and the rich, creamy texture fool you. This cool, smooth drink is an adult only indulgence. Make your own limoncello or purchase in the liquor section of your supermarket. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 5m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- Rub lemon wedge around the rim of a martini glass; dip rim in coarse sugar. Set aside., Fill a shaker three-fourths full with ice. Add the limoncello, cream, sorbet and lemon juice to shaker; cover and shake for 10-15 seconds or until condensation forms on outside of shaker. Strain into prepared glass.
Nutrition Facts : Calories 372 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 21mg sodium, Carbohydrate 40g carbohydrate (38g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON MERINGUE PIE COCKTAIL
This is a bright, lemony, creamy cocktail. The lemon punch is strong, but it's mellowed out a little with the sweetness of the meringue. It truly is the Lemon Meringue Pie in cocktail form.
Provided by Dini from Giramuk's Kitchen inspired by The Library
Number Of Ingredients 8
Steps:
- Place the Lemon Curd, Limencello, Vodka and Ice Cubes in a shaker and shake to combine.
- Taste and add more lemon juice if you like the cocktail to be more tart in flavour (I personally prefer this)
- Shake once more to combine lemon juice.
- Strain this into 4 chilled serving glasses evenly.
- Top with Swiss meringue.
- With a blow torch, just brown the edges of the meringue (Optional)
- Serve immediately with a lemon & oats lace cookie on the side.
LEMON MERINGUE PIEHOLE COCKTAIL
Provided by Food Network
Time 5m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Shake the Limoncello, lemon-flavored vodka, lemon curd, and 1/2 teaspoon lemon juice well over ice and strain into an up glass. Dump the shaker, and load with fresh ice, then add the egg whites and the lemon juice and shake vigorously, for approximately 45 seconds, until foamy. Pour into the same up glass, creating a layer of foam over the lemon cocktail.
THE BEST LEMON MERINGUE PIE
It's the stuff of dreams: a classic sweet and tart dessert with a foolproof meringue topping that won't weep! We use mostly butter in our from-scratch pie dough, but also add a little vegetable shortening as well - we found that this combination creates a crust that is both tender and flaky.
Provided by Food Network Kitchen
Categories dessert
Time 9h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the pie crust: Pulse the flour, shortening, sugar, salt and vinegar in a food processor until the mixture looks like damp sand, about 10 pulses. Add the butter and pulse until you can still see large pea-sized pieces. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough; if it doesn't hold together, add up to 3 more tablespoons ice water, 1 tablespoon at a time, until the dough holds together when pinched. Lay out a sheet of plastic wrap and dump the dough onto the plastic. Using the edges of the plastic, press the dough into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight. (Freeze up to 2 months.)
- On a lightly floured work surface, roll the dough out into a 13-inch round. Place in a 9-inch pie dish, gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate for 2 hours.
- Preheat the oven to 375 degrees F.
- Trim any excess dough with a paring knife and crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights or uncooked rice or beans. Bake for 10 minutes. Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center, 10 to 12 minutes more. Let the crust cool to room temperature.
- For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice and 1 1/2 cups water and whisk to combine. Whisk the egg yolks in a separate medium bowl. Place the sugar mixture over medium heat and cook, continuing to gently whisk, until the mixture begins to bubble and is extremely thick. Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated. Pour the filling directly into the pie crust and cover with plastic wrap pressed directly against the surface of the filling (see Cook's Note). Refrigerate while you make the meringue.
- For the meringue: Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk together to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
- Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to make sure the meringue completely covers the filling and meets the crust all around the edges. (This will seal in the filling and help prevent weeping.) Use the offset spatula to create swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes. Refrigerate the pie until the filling is completely cool and set, about 4 hours.
GRANDMA'S LEMON MERINGUE PIE
This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.
Provided by Emilie S.
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
- To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
- Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g
LEMON MERINGUE PIE MARTINI
Make and share this Lemon Meringue Pie Martini recipe from Food.com.
Provided by Leslie
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Shake in a cocktail shaker filled with ice until chilled.
- Strain into a large martini glass.
- Top with whipped cream and garnish with lemon slice.
- Enjoy!
Nutrition Facts : Calories 143.5, Fat 9.9, SaturatedFat 6.1, Cholesterol 31.7, Sodium 35.3, Carbohydrate 3.7, Sugar 0.1, Protein 2.5
LEMON MERINGUE MARTINI
Make and share this Lemon Meringue Martini recipe from Food.com.
Provided by AmandaInOz
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Place the rim of a martini glass in whipped cream, covering the rim about 1/8 inch. Then dip the rim into finely-crushed graham crackers, to create an evenly-coated "crust.".
- Mix the Limoncello, lemon juice and simple syrup with ice in a cocktail shaker for 5 seconds and strain into the glass to about ½ inch from the rim.
- Mix the Licor 43 and heavy cream in a shaker. Using the back of a tablespoon placed against the side of the glass, slowly pour to layer on top. It will look just like a lemon meringue pie in a glass.
Nutrition Facts : Calories 309.2, Fat 16.5, SaturatedFat 10.3, Cholesterol 61.2, Sodium 17.8, Carbohydrate 3.8, Fiber 0.1, Sugar 0.8, Protein 1
MY MOM'S LEMON MERINGUE PIE
This is my mother's lemon meringue pie recipe and it is one of my all time favorite desserts. You can add a bit more lemon zest if you want it to be more tart! Don't let pie cool before putting on meringue.
Provided by CollinW
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a pie plate.
- Mix sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour into pie crust.
- Bake in the preheated oven for 25 minutes.
- Five minutes before pie is done, beat egg whites and cream of tartar together in a bowl using an electric mixer on high speed until foamy. Slowly add sugar to egg white mixture and continue beating until meringue forms stiff peaks, about 5 minutes.
- Remove pie from oven and increase temperature to 350 degrees F (175 degrees C). Spread meringue onto warm pie, making sure meringue goes all the way to the edges creating a seal. Using the back of a spoon, dab the meringue and pull up, creating peaks across the pie.
- Bake in the oven for 15 minutes. Let cool to room temperature for 1 hour and store in the refrigerator.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 51 g, Cholesterol 86.4 mg, Fat 13.6 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 5.1 g, Sodium 205.6 mg, Sugar 39.7 g
Tips:
- For a richer flavor, use freshly squeezed lemon juice instead of bottled lemon juice.
- If you don't have a kitchen torch, you can brown the meringue with a broiler. Just be sure to watch it closely so that it doesn't burn.
- For a gluten-free pie, use a gluten-free graham cracker crust.
- If you're short on time, you can use a store-bought lemon curd instead of making your own.
- To make sure your meringue is stiff enough, beat it until it forms stiff peaks.
Conclusion:
The lemon meringue pie cocktail is a delicious and refreshing drink that is perfect for any occasion. It's easy to make and can be customized to your own taste. Whether you like your pie tart or sweet, this cocktail is sure to please. So next time you're looking for a fun and festive drink, give the lemon meringue pie cocktail a try.
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