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Lemon Meringue Pie Cups with Gingersnap Crumbles

Makes 4 servings


  • 6 tbsp unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 2/3 cup fresh lemon juice please use fresh squeezed, from the lemons needed below, and more lemons if needed
  • zest from two medium to large lemons zest before juicing for the above
  • 5-6 dashes lemon bitter


  1. In the bowl of a stand mixer (or a large bowl and a hand mixer) beat the butter and sugar for a good two minutes.  You want it well incorporated and fluffy.  Add the eggs and yolks, and beat for another minute.
  2. Add the lemon juice and mix till incorporated.  It will look curdled, but don’t worry.
  3. Add the mixture to a medium, heavy bottomed sauce pan, and cook over low heat until it turns smooth.  Stir regularly.  The curdled appearance will disappear as the butter melts.
  4. Increase the heat to just around medium-low and cook, stirring constantly in a figure eight motion until the mixture thickens. This should take around 10-15 minutes.  If you pull out the wooden spoon that you are using to stir, and then run your finger down the back through the curd, it should leave a good path that doesn’t go away.  Or test with an instant read thermometer and ensure that it is at 170°F.  Don’t let it boil.
  5. Remove from he heat and add the lemon zest and the bitters.  Stir in well.
  6. After it has cooled down in the pot for about 10 minutes, transfer to a bowl or glass jar and press plastic wrap over the surface to keep a skin from forming as it cools.  Chill in the fridge.  It will continue to thicken there.
  7. Seal tightly and it will keep in the fridge for quite a while.


  • 6-8 tbsp ginger cookie crumbs
  • 1- 1 1/2 tbsp melted butter
  • 1 2/3 cups lemon curd 
  • 2 large egg whites
  • 1 tbsp icing or powdered sugar


  1. Depending on how large your glasses are you may need less or more of each component. They should hold around 2/3 cup of liquid.
  2. Combine the cookie crumbs and butter in a small bowl. Spread some evenly into the bottom of each glass. Pat down gently with the back of the spoon.
  3. Spoon some of the curd into each glass. Make sure to fill in any air pockets. You should leave about 3/4 inch space for the meringue. The glasses can now be placed in the fridge while you work on the meringue.
  4. Place the egg whites into the bowl of a mixer. Using the whisk attachment, begin frothing the eggs. Once you have gotten them to a creamy stage, you can begin adding the powdered sugar. If needed, scrape down the sides of the bowl to make sure that the sugar all gets incorporated.
  5. Keep whisking until a stiff peak is achieved. It should hold the shape when you remove the whisk attachment and turn it with the peak pointing up.
  6. Spoon the meringue evenly between the four glasses. Use your spoon to get the meringue to get it to adhere to all of the curd as well as the sides of the glass up to the edge. Add more to have a lovely mountain on top. Use your spoon to create fun shapes and divots.
  7. Take a kitchen torch and slowly burnish all the edges of the craters of tips in the meringue.
  8. These can stay in the fridge for a day or so as is.