Lemon Meringue Pie in a Jar
- 1 packet of Marie or Vanilla Wine Biscuits
- 100 g butter, melted
- Blitz the biscuits into a fine crumb in the food processor.
- Mix in the melted butter
Lemon Curd (recipe from Simply So Good):
- 6 T unsalted butter, softened
- 1 c sugar
- 2 large eggs + 2 large egg yolks
- 2/3 c fresh lemon juice
- 1 t grated lemon zest
- Separate the eggs and juice the lemon. You might want to pass the lemon juice through a tea strainer once just to get the seeds and pulp out.
- In a large bowl, beat the butter and sugar with an electric mixer for about 2 minutes. Add the eggs and yolks and beat another minute. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
- In a medium, heavy saucepan, cook the mixture over low heat until it looks smooth. The curdled appearance will begin to disappear as the butter in the mixture melts. Increase the heat to medium and cook, stirring constantly until the mixture thickens. It should take about 15 minutes. It should leave a path on the back of a spoon when you run a finger through it and will read 170 degrees on a thermometer. Don’t let the mixture boil.
- Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator
- To make the pie in a jar, all you need is some crackers (Graham, or any other kind for that matter) and use the leftover egg whites from the lemon curd recipe to make a meringue.
Make 1/2 a batch of my Italian Meringue
- The above makes about 7 desserts. Divide the biscuit mixture evenly between the jars and pack down in the bottom with a spoon or a coffee tamper.
- Divide the lemon curd evenly between the jars, pour on top of the biscuit
- Pipe the meringue on top and tan the top with a blow torch. **
** In this instance I actually paoched my meringues first and then torched them after I squeezed them into the jar.