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! I served these at a dinner party and they went down an absolute treat!
Step by step…
I started by mixing crushed digestive biscuits with melted butter and put a layer of them into the bottom of my serving glasses.
I whipped up the cream with the icing sugar, then I folded some of the lemon curd into it. Then I piped a layer of cream into the glass and drizzled some lemon curd over the top.
I added another cream layer, then another drizzle of lemon curd, then a final layer of cream.
To make the meringue I made a hot sugar syrup, and whisked up egg whites to soft peaks.
I poured the sugar syrup into the egg whites and whisked until they were thick and glossy.
I piped the meringue on top of the Lemon Meringue Dessert Pots, then I browned it with a blow torch.
The Lemon Meringue Dessert Pots were absolutely divine and such a zesty and creamy treat!
More dessert pot recipes…
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Lemon Meringue Dessert Pots
All the flavours of lemon meringue pie in an individual serving!
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
- 1/2 tsp Cream of tartar
- 65 ml Water
Use a food processor to turn the digestive biscuits into crumbs - or bash them in a bowl 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 mixture to the bottom of your serving glasses - the glasses I used have a 250ml capacity - use a teaspoon to press the crumbs down to compact them. Put them in the fridge to chill
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 lemon filling into the glass, then drizzle some lemon curd over the top, add another layer of lemon filling, then drizzle more lemon curd over that
Add a final lemon filling layer and smooth the top
To make the Italian meringue put the caster sugar and the water in a pan and let it come to the boil with the lid on. When the mixture is boiled, take it off the heat. You can pour the sugar syrup into a jug to make it easier to add to the egg whites
In a food mixer or with an electric whisk, whisk up the egg whites with the cream of tartar until they reach soft peak stage - when the eggs are fluffy but don't hold their shape
Then, keeping the mixer on, pour the sugar syrup into the meringue. Be careful not to let the sugar syrup hit the side of the bowl. Keep the mixer running until the bowl feels cool and the meringue is shiny and holds its shape
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
If you like this, check out more of my Dessert recipes!
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