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American·Dessert

Lemon Meringue Pie in a Glass

A clever, deconstructed take on the classic dessert featuring a buttery shortbread cookie crust, a rich British-style lemon curd filling, and individually baked meringue rosettes.

Prep

20m

Cook

20m

Total

40m

Serves

4

Method

  1. 01

    Chop the shortbread cookies into small crumbles, ensuring you have distinct pieces rather than dust. Divide the crumbles equally among the bottoms of four serving glasses or ramekins.

    Step 1
    Watch · 0:36
  2. 02

    In a saucepan, combine two egg yolks, one whole egg, a portion of the sugar, the zest of two lemons, and the fresh lemon juice. Add the butter chunks and whisk briefly to break up the eggs.

    Step 2
    Watch · 1:21
  3. 03

    Place the saucepan over medium heat and cook, stirring constantly. Once the butter melts and the mixture warms, switch to a spatula to scrape the bottom and prevent scrambling. Continue cooking until the curd thickens enough to hold a clean line when a finger is dragged across the back of the spatula.

    Step 3
    Watch · 2:38
  4. 04

    Immediately pass the hot curd through a fine-mesh strainer into a bowl to remove the zest and any egg particles. Divide the smooth curd among the four prepared glasses. Tap the glasses to settle the filling, cover with plastic wrap, and refrigerate for at least 2 hours until fully set.

    Step 4
    Watch · 4:26
  5. 05

    To prepare the meringue, beat the reserved egg whites with a hand mixer until foamy. Gradually add the remaining sugar and vanilla extract, beating on high speed until stiff peaks form that stand straight up without drooping.

    Step 5
    Watch · 5:58
  6. 06

    Pipe or spoon four meringue mounds onto a lined baking sheet, ensuring the circumference is slightly smaller than your serving glasses. Bake in a preheated 400°F (200°C) oven for about 10 minutes, or until the meringue is beautifully browned.

    Step 6
    Watch · 7:44
  7. 07

    Let the meringues cool for 5 minutes. Carefully loosen them from the baking sheet and place one on top of each chilled lemon curd glass. Serve immediately or keep refrigerated until ready to eat.

    Step 7
    Watch · 8:35

From Chef John

  • “If we want this to be great, we must spatulate.”
  • “If you can't pipe, don't cry.”
  • “Whether you pipe or a spoon, I think your guests will swoon.”