The Lemon Meringue Pie Cocktail is a kind of citrus dessert cocktail, a delectable blend of spirits, fruit juices, and sweet elements, bringing the classic dessert into a sippable format. While its origins are somewhat nebulous, this cocktail is a modern concoction designed to provide an experience that is both delicious and visually striking.
The Lemon Meringue Pie Cocktail is perfect for any occasion to surprise your guests with something unique and delicious. This drink is a prevalent choice for summertime gatherings. However, its bright and comforting flavors can transport you to sunnier times, even in winter.
Lemon Meringue Pie Cocktail Recipe
- Cocktail shaker
- Long-stemmed glass (or any cocktail glass)
- Measuring tool (Jigger)
- Piping bag (for meringue)
- Kitchen Blow Torch
- 40 ml Lemoncello
- 20 ml Roku Gin or any gin you have
- 20 ml Frangelico liqueur Amaretto can be substituted
- 50 ml Fresh lemon juice
- 1 teaspoon Lemon curd Lemon Eggnog curd can be used if available
- Pour 40 ml of Lemoncello into a cocktail shaker.40 ml Lemoncello
- Add 20 ml of Roku Gin.20 ml Roku Gin
- Follow with 20 ml of Frangelico liqueur.20 ml Frangelico liqueur
- Add 50 ml of fresh lemon juice.50 ml Fresh lemon juice
- Drop a teaspoon of lemon curd into the mix.1 teaspoon Lemon curd
- Stir the ingredients to combine them well.
- Please give it a quick taste to ensure it's to your liking.
- Fill the shaker with ice.
- Shake well to combine all the elements.
- Use a strainer to pour the cocktail into a long-stemmed glass.
- Pipe meringue over the top of the drink.
- Gently torch the meringue until it's slightly brown.
Pro Tips for Success:
- Always taste the mix before adding ice to make sure it's balanced to your liking.
Keep Lemoncello in the fridge for a cooler, more refreshing drink.
Use a blow torch cautiously and ensure it is far from the meringue.
Calculate the Nutrition of the Drink:
- Calories: Approximately 300 kcal
- Carbohydrates: 35g
- Sugar: 30g
- Protein: 2g (from meringue)
Lemon Curd Recipe
Lemon Curd Recipe
- Food Processor (optional)
- Heavy Pot
- French Whisk
- Mixing Bowls
- Mason Jar or Sealable Container
- 1 cup Granulated sugar 200 grams. You can use cane sugar or coconut sugar as alternatives.
- Zest of 2-3 lemons Orange zest can also be used for a different citrusy flavor.
- 1/2 cup Fresh lemon juice approximately 100 mL
- 6 Egg yolks
- 1/2 cup Cold butter cut into tablespoon-sized pieces
- First, pulse the sugar and lemon zest in a food processor.1 cup Granulated sugar, Zest of 2-3 lemons
- Cut fresh lemons and strain the juice into a bowl.1/2 cup Fresh lemon juice
- Separate egg yolks from whites. Whisk the yolks lightly.6 Egg yolks
- Mix the pulsed sugar into the whisked yolks.
- Add the strained lemon juice and whisk together.
- Place the mixture into a heavy pot on low heat, stirring until it thickens.
- Remove from heat and add cold butter pieces, whisk until smooth.1/2 cup Cold butter
- Strain the mixture into a bowl to remove zest or lumps.
Pro Tips for Success
- Use a food processor to pulse the sugar and lemon zest for a better infusion of flavors.
- Opt for a heavy pot to avoid burning or scorching.
- Use a French whisk for better consistency.
- For a smoother texture, always strain the finished curd.
- Calories: 180 per serving (2 tablespoons)
- Fat: 12g
- Carbs: 18g
- Protein: 2g
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