Lemon Meringue PieCocktail recipe
Rating
Based on a cocktail found at the Duke of Cambridge, in Oxford (UK), the Lemon Meringue Pie is a great sweet cocktail.
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Lowball / rocks glass
Ingredients
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Method
How to make a Lemon Meringue Pie
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- In a cocktail shaker add the limoncello, Frangelico, sugar syrup, lemon juice and the egg white
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- Shake up and strain into a lowball glass with ice cubes in and serve
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Your private tasting notes
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FAQ's
What are some garnishing tips for a Lemon Meringue Pie cocktail?
For a Lemon Meringue Pie cocktail, consider garnishing with a lemon twist or a small meringue on top to mimic the pie's appearance. You can also rim the glass with sugar or crushed graham crackers to add a sweet, pie-crust-like texture and flavor.
Can I substitute a different liqueur if I don't have Lemon liqueur for the Lemon Meringue Pie cocktail?
Yes, if you don't have Lemon liqueur, you can use Limoncello or another citrus-flavored liqueur as a substitute. The taste will vary slightly, but it will still complement the cocktail's lemony profile.
What's the best way to combine the ingredients for a Lemon Meringue Pie cocktail?
The best way to combine the ingredients for a Lemon Meringue Pie cocktail is by adding the lemon juice, sugar syrup, lemon liqueur, Frangelico, and egg white into a shaker. First, do a dry shake (without ice) to emulsify the egg white, then add ice and shake again until well chilled. This method helps create a frothy texture reminiscent of meringue.
What's the ideal serving temperature for a Lemon Meringue Pie cocktail?
The ideal serving temperature for a Lemon Meringue Pie cocktail is cold. Serve it immediately after shaking it with ice to ensure that it's chilled and refreshing, perfect for highlighting the dessert-inspired flavors.
Is there a non-alcoholic version of the Lemon Meringue Pie cocktail, and how can I make it?
Yes, you can create a non-alcoholic version of the Lemon Meringue Pie cocktail by substituting the lemon liqueur with lemonade or a non-alcoholic lemon syrup, and replacing Frangelico with a hazelnut syrup or extract. Omit the egg white or use aquafaba (chickpea water) as a vegan alternative to maintain the frothy texture.
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Comments
I added ameretto instead of the frangelico, amazing cocktail!
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