Lemon Meringue Jello Shots
Lemon Meringue Pie Jello Shots are the perfect party shot for your next celebration. They're fun and easy to make with layers of graham cracker crust, lemon pie filling, and meringue topping.
Servings: 16 (2 ounce) Jello Shots
Ingredients
Crust Ingredients
- ¾ cup graham cracker crumbs
- ¼ cup sugar
- 3 tablespoons butter melted
Lemon Filling Ingredients
- 2 envelopes of unflavored gelatin
- ½ cup water
- ⅓ cup condensed milk
- ⅔ cup Lemon pie filling
- 1 cup lemon vodka
Meringue Topping Ingredients
- 3 large egg whites room temperature
- ¼ teaspoon cream of tartar
- 6 tablespoons sugar
- ½ teaspoon vanilla extract
Instructions
Crust Layer
- In a medium bowl add ingredients for the crust and mix until combined. Use a tablespoon and scoop the crust and place into the bottom of each cup. Press the crust down into the cups to create a firm even layer.
Lemon Pie layer
- In a medium bowl add boiling water and unflavored gelatin. Stir till fully dissolved. Set aside and allow to cool for 5 minutes.
- Add the rest of the ingredients to the gelatin and stir to combine. Pour the lemon mixture on top of the crust filled cups to the top. Place in the refrigerator for 2 hours or until set.
Meringue Layer
- In a bowl of a stand mixer add the egg whites. Beat the egg whites at high speed until egg whites are foamy. Continue beating, add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Beat in the vanilla.
- Using a piping bag or small scoop, place a dollop of meringue on top of the jello shots. Garnish with a lemon slice and use a kitchen torch to toast the meringue on top. Enjoy!
Notes
Recipe Tips
- Make sure your gelatin is completely dissolved and stirred to prevent clumps from forming.
- Make sure your jello is completely set up in fridge before adding topping and serving.
- Choose your shooter glasses carefully. They need to be tall and slender enough to hold the lemon meringue mixture without spilling, but also wide enough so that the jello doesn't stick to the sides.
- Serve immediately after making the shots, since they will start to melt quickly if left in hot weather.
- Store remaining leftovers in the fridge with lids on top for up to 3 days.
