Lemon Pie Shooters


March 9, 2018

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


1/2 cup fresh lemon juice

1 cup sugar

5 Nature's Yoke eggs

1/2 cup butter, cut into pieces

3 store-bought lemon shortbread cookies, crumbled (or use your own homemade soft lemon cookie)

2 cups heavy cream

1/4 cup powdered sugar

lemon wedges, for garnish


1In 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.

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

3Make 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.

4Place 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.

5Repeat 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.


About the Author: Dawn Nolt

Dawn Nolt
Dawn Nolt is a mother of four young children. 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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