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Italian Lemon Meringue Shooters

Italian Lemon Meringue Shooters

Italian Lemon Meringue Shooters - a classic Italian meringue pie, served in a shooter glass! The perfect spring dessert!
Course Dessert
Cuisine Italian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 -6
Author Manuela Zangara


Lemon Meringue Cream

  • 3 eggs
  • 125 gms – ½ cup of sugar
  • 250 ml – 1 cup fresh cream to whip
  • 2 lemons juiced (you will need ½ glass)
  • 100 gms – 3.5 oz. meringues
  • 1 tbsp Brandy

Peach Sauce

  • 2 halved peaches preserved in syrup tinned
  • 1 tbsp of the syrup


  1. Put the egg yolks and 100 gms – 3.5 oz. of sugar in a bowl and mix them with an electric mixer till they become creamy and almost white.
  2. In the meantime, squeeze the lemons and filter the juice (you have to obtain ½ a glass of filtered lemon juice). Add it to the yolk mixture together with the brandy and stir until combined.
  3. Put the egg yolk and lemon mixture in a sauce pan and cook it in a double boiler until it thickens and it lightly coats the back of a spoon. Set aside and let it cool down.
  4. In the meantime, whip the cream with the remaining sugar.
  5. When the lemon cream has cooled down, add half of the whipped cream to it and mix.
  6. Crumble the meringue in the remaining half whipped cream and mix.
  7. Put a layer of meringue cream at the bottom of the shooter glass and press it well. Now add a layer of lemon cream and so on. Finish with a layer of meringue cream.
  8. Put the shooters in the fridge to set for a few hours.
  9. For the peach sauce, just blend the peaches with their syrup and filter the sauce. Set aside and refrigerate.
  10. You can decorate it with extra crushed meringues. Serve it with the peach sauce on the top.