Good moms let you lick the beaters. Great moms turn them off first.
Dessert is the crowning glory to a meal. I love dessert, but I feel guilty every time I eat it. Shot glass desserts to the rescue! These mini-me desserts allow me to have a taste, which is often all I really want anyway. Today I made a deconstructed Lemon Meringue Pie and served it in shot glasses. Using Graham cracker crumbs for the crust portion was quick and easy. You may want to try it with a crumbled cooked pie crust, or even a crumbly shortbread.
This makes enough for a 9″ pie, or about 12-14 shot glasses.
- 2 tbsp butter, melted
- 1/2 cup Graham cracker crumbs
- 1 tbsp. sugar
- 1/2 tsp. cinnamon
Melt butter, stir in remaining ingredients. Spread on a baking sheet and bake at 350 degrees for about 6-8 minutes or until starting to brown.
- 3 egg yolks (reserve egg whites for meringue)
- 1 1/4 cups sugar
- 1/4 tsp. salt
- 1/3 cup cornstarch
- 2 cups water
- 2 Tablespoons butter
- 1/3 cup lemon juice
- 1 tablespoon finely grated lemon zest
Beat egg yolks and set aside.
Combine sugar, salt and cornstarch in a medium saucepan.
Gradually add water and stir well with a whisk.
Bring to a boil, stirring constantly, and boil for 2 minutes.
Remove from heat.
Add a quarter of the mixture to the egg yolks and stir briskly to prevent eggs from cooking.
Return it to the hot mixture, and add butter and lemon juice; stir well.
Return saucepan to stove and boil for 2 minutes.
Remove from heat and add lemon zest. Chill thoroughly.
3 egg whites at room temperature
pinch of salt
4 tablespoons sugar
Place egg whites, cream of tartar and salt in a medium bowl and beat until foamy.
Beat in 1/4 cup sugar and continue to beat till the sugar dissolves and the meringue is stiff.
Spread in a glass baking dish or pie plate and place under the broiler until top is lightly browned.
To assemble, layer the crumbs, chilled filling, more crumbs, more filling, then top with a chunk of the baked meringue topping. Chill and serve.