These Lemon Meringue Dessert Pots are an easier and quicker way to get that lemon meringue pie fix! They're essentially a single serving individual lemon meringue pie, with a bit of a twist. There's a biscuit base, a creamy and zesty filling that's made with only two ingredients, and an italian meringue topping. I know meringue isn't the easiest thing to make, but I really didn't see a way around not including meringue in this recipe, and I think italian meringue is the simplest type as there's no baking involved. Plus you get to use a blowtorch, which is always fun!
How to make Lemon Meringue Dessert Pots
Mix crushed digestive biscuits with melted butter and put a layer of them into the bottom of a serving glasses.
Whip up the cream with the icing sugar, then fold lemon curd into it. Then pipe a layer of the cream into the glass and drizzle some lemon curd over the top.
Add another cream layer, then another drizzle of lemon curd, then a final layer of cream. To make the meringue start by whisking the egg white to soft peaks.
Then make the hot sugar syrup. Pour the sugar syrup into the egg whites and whisk until they are thick and glossy. Pipe the meringue on top of the Lemon Meringue Dessert Pots, then brown with a blow torch.
What lemon curd should you use?
If you are using a shop bought lemon curd, make sure to get a good quality one. They are worth the extra pennies for that delicious lemon zing! If you fancy giving Homemade Lemon Curd a try, check out my recipe. It's easy and quick to make with only a few ingredients, it's also creamy and silky smooth, and the flavour is incredible!
Can you make the dessert pots without the meringue?
Yes! You could buy some shop bought meringue nests, and crumble them on top of the desset pots instead of making the italian meringue topping.
What if you don't have a blowtorch?
You can still enjoy the meringue without browning it, it's perfectly edible as the hot sugar syrup cooks the egg whites. I don't recommend browning under the grill as it won't brown the meringue evenly, and will melt the cream filling.
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- Serving glasses
- Mixing bowls
- Kitchen scales
- Electric hand mixer
- Food processor
- Kitchen blowtorch
- Piping bags
- Wilton 8B Piping nozzle
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Lemon Meringue Dessert Pots
For the biscuit base
- 100 g Digestive biscuits crushed
- 25 g Butter or baking spread melted
For the lemon filling
- 325 ml Double cream
- 200 g Lemon curd
- 1 tbsp Icing sugar
For the meringue
- 2 Egg whites
- 115 g Caster sugar
- ½ tsp Cream of tartar
- 65 ml Water
- Use a food processor to turn the digestive biscuits into crumbs - or bash them in a bowl or sandwich bag with the end of a rolling pin
- Make the biscuit layer by mixing the digestive biscuit crumbs and melted butter together in a bowl
- Add the biscuit mixture to the bottom of your serving glasses (the glasses I used have a 250ml capacity) use the back of a teaspoon to press the crumbs down to compact them. Put them in the fridge to chill while you making the filling
- For the lemon filling use a food mixer with a whisk attachment or an electric hand whisk to whip up the double cream with the icing sugar
- When the cream is whipped gently mix 130g of the lemon curd into it
- Spoon or pipe a layer of the cream filling into the glass, then drizzle some lemon curd over the top, add another layer of cream filling, then drizzle more lemon curd over that
- Add a final cream filling layer and smooth the top
- To make the Italian meringue put the caster sugar and water in a pan, stir them together then bring to a boil. When the mixture reaches 112C (235F), take it off the heat and pour the sugar syrup into a jug
- While the sugar water is coming to a boil, in a stand mixer or using an electric whisk, whisk up the egg whites with the cream of tartar until they reach soft peak stage (foamy and they are just starting to holding their shape on the whisk but not quite)
- Then, keeping the mixer running on a medium speed, pour in the hot sugar syrup slowly. Be careful not to let the sugar syrup hit the side of the bowl. Turn the mixer speed up to high and mix until the meringue is white and shiny and holds its shape, and the bowl of the mixer feels cool
- Pipe or dollop the meringue on top of the lemon filling. If dolloping, using a spoon and flick it around to give it texture. Then use a kitchen blowtorch to brown the meringue all over
- Serve immediately, store any leftovers in the fridge and eat within 2 days