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    Lemon Meringue Dessert Pots

    16/08/2019 by thebakingexplorer 14 Comments

    Jump to Recipe Print Recipe

    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!

    Lemon Meringue Dessert Pots

    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.

    Lemon Meringue Dessert Pots

    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.

    Lemon Meringue Dessert Pots

    Troubleshooting

    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

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More dessert pot recipes...

    • Banoffee Dessert Pots
      Banoffee Dessert Pots (No Bake)
    • Oreo Dessert Pots
    • Mini Egg Dessert Pots
    • Lemon & Blueberry Dessert Pots
      Lemon & Blueberry Dessert Pots

    Lemon Meringue Dessert Pots

    All the flavours of lemon meringue pie in an individual serving!
    5 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Dessert
    Prep Time: 45 minutes
    Chill time: 40 minutes
    Total Time: 1 hour 25 minutes
    Servings: 4
    Author: thebakingexplorer

    Ingredients

    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
    Metric - US Customary

    Instructions

    • 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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    If you need a lemon curd recipe, check out my Homemade Lemon Curd recipe.

    Nutrition

    Calories: 726kcal | Carbohydrates: 83g | Protein: 6g | Fat: 42g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 371mg | Potassium: 184mg | Fiber: 1g | Sugar: 69g | Vitamin A: 1351IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

    If you like this, check out more of my Dessert recipes!

    « Vanilla Oreo Cupcakes
    Banoffee Cheesecake (No Bake) »

    Reader Interactions

    Comments

    1. Jacqui Bellefontaine

      August 16, 2019 at 12:40 pm

      5 stars
      Oh my they look amazing. I love lemon meringure pie but they can be a bit of a faff to make. These are definitely on my to make list!

      Reply
      • thebakingexplorer

        August 26, 2019 at 8:57 pm

        Thanks Jacqui! Do let me know when you make them!

        Reply
    2. Donna

      August 16, 2019 at 3:28 pm

      5 stars
      Lemon Meringue is one of my favourites, and these look sooo CUTE!

      Reply
      • thebakingexplorer

        August 26, 2019 at 8:58 pm

        Thank you Donna!

        Reply
    3. Helen - Cooking with my kids

      August 16, 2019 at 10:35 pm

      5 stars
      These look delicious. My blow torch stopped working ages ago, but I think it could be worth resurrecting it for these!

      Reply
      • thebakingexplorer

        August 26, 2019 at 9:00 pm

        Oh definitely Helen, I love my kitchen blowtorch!

        Reply
    4. Lou | Crumbs and Corkscrews

      August 18, 2019 at 4:03 pm

      5 stars
      These are so perfect dessert pots Kat - and lemon meringue is one of my favourites, so I'll definitely be giving these a go.

      Reply
      • thebakingexplorer

        August 26, 2019 at 9:04 pm

        Thanks so much Lou! Let me know what you think!

        Reply
    5. Monika Dabrowski

      August 19, 2019 at 9:23 pm

      5 stars
      These look lovely, such a refreshing little dessert! Thank you for sharing with #CookBlogShare

      Reply
      • thebakingexplorer

        August 26, 2019 at 9:05 pm

        Thank you Monika!

        Reply
    6. Felicity Frankish

      August 20, 2019 at 11:03 am

      OMG these look so good. And I love that you can make them ahead of time! Great for a dinner party.

      Reply
      • thebakingexplorer

        August 26, 2019 at 9:04 pm

        Thank you! I'm a big fan of make ahead desserts, it makes like so much easier!

        Reply
    7. Ria59

      April 25, 2021 at 7:16 pm

      5 stars
      Made these for my mums bd bless her she thought I had got them from shop, my daughters partner said it was dessert he had ever had.

      Reply
      • thebakingexplorer

        April 25, 2021 at 8:46 pm

        What a wonderful result Ria, thank you!

        Reply

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