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Lemon Pie Shooters

Yields1 Serving

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

 ½ cup fresh lemon juice
 1 cup sugar
 5 Nature's Yoke eggs
 ½ cup butter, cut into pieces
 3 store-bought lemon shortbread cookies, crumbled (or use your own homemade soft lemon cookie)
 2 cups heavy cream
 ¼ 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.