Lemon Meringue Pie
This cocktail recipe combines my love of making cocktails with my love of baking…
Homemade lemon meringue pie is so much nicer than the overly sweet artificial confectionery that you can buy in the shops. It is not something I make often but when I do the wonderful aroma of fresh zesty lemon and warm baking pastry filling my kitchen lifts my spirits.
When baking recently it occurred to me that the flavours of one of my favourite desserts would go very nicely in a cocktail. A few experiments later and here it is. You don’t need to be an expert baker/mixologist with fancy ingredients to create this cocktail at home. Just a little time and patience.
Of course, if you don’t want to make the shortbread or the meringue topping the lemon filling cocktail is just as nice on its own.
This recipe is 3 recipes in one. Start with the shortbread biscuit then lower the oven to bake the meringue tops. Finally, when all your ingredients are assembled and cooled you can make your cocktail.
The Shortbread Round
Ingredients
- 25 g Caster sugar
- 65 g Unsalted butter
- 75 g Self-raising flour
Instructions
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Preheat your oven to 180 degrees Celsius, 350 degrees Fahrenheit, gas mark 4.
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Cream the butter and sugar together with an electric whisk until pale and golden and fluffy.
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Stir in the flour with a wooden spoon. This may take a little elbow grease.
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Once the mixture resembles rough crumbs use your hand to combine into a ball.
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Weigh out small balls of the mixture at about 18g each.
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Press the balls into a patty or cupcake tin.
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Bake for 8 to 10 mins until a light golden colour.
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Leave to cool in the tins.
The Meringue
Ingredients
- 1 Large egg white
- 50 g Caster sugar
Instructions
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Preheat the oven to 110 degrees Celsius, 225 degrees Fahrenheit, gas mark 1/4.
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Whisk the egg white in a bowl with an electric whisk until it forms stiff peaks.
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Add the sugar a little at a time, still whisking.
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When all the sugar has been incorporated place small heaps of the mixture onto a baking tray lined with baking paper.
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Bake for 1 hour until the meringue is crisp but not coloured.
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Leave to cool on the baking tray and once cool peel away from the paper.
The Lemon Filling
Ingredients
- 3 Bar spoons Lemon & Gin Curd (see recipe)
- 60 ml Old Tom Gin
- 15 ml Limoncello
- 15 ml Double cream
Instructions
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Place all the ingredients in a shaker.
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Shake dry first to combine the ingredients.
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Add ice and shake vigorously.
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Double strain into a coupe glass.
When ready, place the meringue top on the lemon filling in the coupe glass and serve with a shortbread round and a spoon.
Enjoy!
