Lemon Meringue Shooters

Serves – 4


  • 4 crushed digestive biscuits
  • 4 mini meringues
  • 70g pack of lemon pie filling mix
  • 1 medium egg yolk
  • 280ml water
  • whipped cream
  • zest of lemon


  1. Into a saucepan, mix together contents of the lemon pie filling, egg yolk and  280ml water.  Cook on a low heat, stirring continuously until mixture starts to boil. Reduce heat and simmer for another minute. Remove from heat and allow to cool a little.
  2. Place one crushed digestive biscuit into base of one shot glass, press down (using tip of wooden spoon handle).
  3. Spoon in lemon filling to within 1cm of shot glass rim.  Chill in fridge for 30mins.
  4. Add a teaspoon on whipped cream onto lemon, grate with lemon zest and top with meringue. Serve.