Lemon Pie Shooters

Lemon Pie Shooters

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

Ingredients
  

  • 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 cup heavy cream
  • 1/4 cup powdered sugar
  • lemon wedges, for garnish

Instructions
 

  • 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.
  • Continue cooking the mixture slowly, stirring constantly until thickened. Pour it into a bowl, cover it, and chill curd for at least 2 hours.
  • 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.
  • 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.
  • 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.
Keyword lemon, lemon dessert, lemon pie, lemon pie shooters, shooters
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Nature's Yoke - Free-Range Eggs

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