Lemon Pie Shooters

Dawn NoltAuthorDawn NoltCategoryTags, , , , DifficultyIntermediateRating

I love miniature desserts!  And I love lemon, so these elegant lemon pie shooters are the perfect finishing touch to dinner.

Yields1 Serving

 0.50 cup fresh lemon juice
 1 cup sugar
 5 Nature's Yoke eggs
 0.50 cup butter, cut into pieces
 3 store-bought lemon shortbread cookies, crumbled (or use your own homemade soft lemon cookie)
 2 heavy cream
 0.25 cup powdered sugar
 lemon wedges, for garnish

1

In a saucepan, combine lemon juice and sugar. Crack in the eggs, add butter and whisk to incorporate. Gently stir mixture over medium-low heat until the butter melts.

2

Continue cooking the mixture slowly, stirring constantly until thickened. Pour it into a bowl, cover it, and chill curd for at least 2 hours.

3

Make whipped cream by whipping heavy cream and powdered sugar together with an electric mixer. Whip until stiff. Place whipped cream in pastry bag with a medium hole snipped in the end.

4

Place cooled lemon curd in separate pastry bag. Place a small amount of lemon curd in shot glass or small dessert dish. Pipe in whipped cream, sprinkle with cookie crumbs. Repeat layers. Garnish with lemon wedge.

5

Repeat with the rest of curd, cream and crumbs and chill for at least 2 hours before serving. The shooters can be made ahead of time and chilled overnight in the fridge.

Ingredients

 0.50 cup fresh lemon juice
 1 cup sugar
 5 Nature's Yoke eggs
 0.50 cup butter, cut into pieces
 3 store-bought lemon shortbread cookies, crumbled (or use your own homemade soft lemon cookie)
 2 heavy cream
 0.25 cup powdered sugar
 lemon wedges, for garnish

Directions

1

In a saucepan, combine lemon juice and sugar. Crack in the eggs, add butter and whisk to incorporate. Gently stir mixture over medium-low heat until the butter melts.

2

Continue cooking the mixture slowly, stirring constantly until thickened. Pour it into a bowl, cover it, and chill curd for at least 2 hours.

3

Make whipped cream by whipping heavy cream and powdered sugar together with an electric mixer. Whip until stiff. Place whipped cream in pastry bag with a medium hole snipped in the end.

4

Place cooled lemon curd in separate pastry bag. Place a small amount of lemon curd in shot glass or small dessert dish. Pipe in whipped cream, sprinkle with cookie crumbs. Repeat layers. Garnish with lemon wedge.

5

Repeat with the rest of curd, cream and crumbs and chill for at least 2 hours before serving. The shooters can be made ahead of time and chilled overnight in the fridge.

Lemon Pie Shooters
2018-10-10T19:12:20+00:00March 9th, 2018|

About the Author:

Dawn Nolt
Dawn Nolt is a mother of four. Like you, she prepares meals every day for her growing family. Healthy cooking is a lifeskill that was passed down from her mother, who published a cookbook when Dawn was a girl. She enjoys photography and capturing the beauty and texture of food through the lens.
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