Lemon Meringue Pie – In a glass!

Well it would appear that I am carrying on with my “dessert in a glass” theme. Up next we have lemon meringue pie! In a glass, of course.
It makes what can be a frustrating dessert to make 500 times simpler. You don’t have to worry about concocting a tender, flaky pie crust. And there’s no apprehension that your beautiful meringue might collapse after baking it in the oven. Plus, there’s no slicing involved. Don’t you just hate cutting that first slice of pie? It always turns out disastrously, no matter how patient you try to be. See these are all pre-portioned so there is no fear of such embarrassment.
Hooray for dessert in a glass!
lemon meringue pie
lemon meringue pie
Graham Cracker Crumble
2 tbsp. melted butter
1/2 cup graham cracker crumbs
Stir to combine. It should form a wet sandy mixture. Add more butter/graham cracker crumbs if it is too dry/moist. Spoon the mixture into the serving vessels of your choice.
Lemon Pudding
Adapted from Alton Brown’s Lemon Meringue Pie Filling
4 egg yolks
1/3 cup cornstarch
1 1/2 cups water
1 1/4 cup sugar
1/4 tsp. salt
1 tbsp. butter
1/2 cup fresh squeezed lemon juice
Combine the egg yolks, cornstarch and just a splash of the water, whisking until it forms a thick paste. Meanwhile heat the remaining water, sugar and salt in a saucepan. Once it boils, gradually pour the hot liquid into the egg/cornstarch mixture, whisking constantly. Return everything to the heat and cook over medium until it reaches the boil. Remove the pudding from the stove and add in the butter and lemon juice. Strain the mixture into a bowl. I’m really paranoid about lumps so I also blitzed it with my immersion blender to ensure a lump-free pudding. Cool the pudding in an icebath before portioning equally over your graham cracker crumble.
Italian Meringue
Adapted from Honest Cooking
4 egg whites
1/2 tbsp. vanilla paste
57g (57ml) water
227g (1 cup) white sugar
Combine the sugar and water in a small saucepan. Cook until the mixture reaches 243F (use a candy thermometer to test it). In a stand mixer, whip the egg whites and vanilla until foamy. With the mixer running, gradually pour in the hot syrup. I highly suggest pouring it right down the side of the bowl to avoid having any of it splash up and hit you in the eye. Hot sugar is dangerous, trust me. Whip on high speed until stiff peaks form. Spoon the meringue into a piping/Ziploc bag. Pipe it on top of the lemon pudding in your desired design. You can also blow torch the tops for that roasted marshmallow effect. Cover and chill before serving.
lemon meringue pie
lemon meringue pie
lemon meringue pie

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