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Lemon Meringue Cups with Gingersnap Crust

The best of a lemon meringue pie, without all the baking or fussing with pastry! This dessert is a treat for the entire summer. Perfect for entertaining, it can be made ahead and kept in the fridge.

Course Dessert
Keyword lemon, meringue
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4

Ingredients

  • 6-8 tbsp ginger cookie crumbs see Notes for link
  • 1- 1 1/2 tbsp melted butter
  • 1 2/3 cups lemon curd see Notes for link
  • 2 large egg whites
  • 1 tbsp icing or powdered sugar

Instructions

  1. Depending on how large your glasses are you may need less or more of each component. They should hold around 2/3 cup of liquid.
  2. Combine the cookie crumbs and butter in a small bowl. Spread some evenly into the bottom of each glass. Pat down gently with the back of the spoon.
  3. Spoon some of the curd into each glass. Make sure to fill in any air pockets. You should leave about 3/4 inch space for the meringue. The glasses can now be placed in the fridge while you work on the meringue.
  4. Place the egg whites into the bowl of a mixer. Using the whisk attachment, begin frothing the eggs. Once you have gotten them to a creamy stage, you can begin adding the powdered sugar. If needed, scrape down the sides of the bowl to make sure that the sugar all gets incorporated.
  5. Keep whisking until a stiff peak is achieved. It should hold the shape when you remove the whisk attachment and turn it with the peak pointing up.
  6. Spoon the meringue evenly between the four glasses. Use your spoon to get the meringue to get it to adhere to all of the curd as well as the sides of the glass up to the edge. Add more to have a lovely mountain on top. Use your spoon to create fun shapes and divots.
  7. Take a kitchen torch and slowly burnish all the edges of the craters of tips in the meringue.
  8. These can stay in the fridge for a day or so as is.

Recipe Notes

Here is the link for the Spicy Ginger Cookies.
Here is the link for my Lemony Lemon Curd