Sweet & Sour Lemon Meringue Pie Cocktail

Finding the perfect dessert cocktail that captures both elegance and fun can feel like a real challenge. Let’s face it – most dessert drinks are either way too sweet or completely miss the mark when it comes to actually tasting like the treat they’re based on.

That’s where this lemon meringue pie cocktail comes in: it’s creamy and citrusy, perfectly balanced between sweet and tart, and tastes remarkably like its namesake dessert. Plus, it’s surprisingly simple to make with ingredients you probably already have in your home bar.

What Kind of Vodka Should I Use?

For a lemon meringue pie cocktail, you’ll want to stick with a clean, neutral-tasting vodka since the lemon flavors should be the star of the show. Regular unflavored vodka works perfectly here – there’s no need to splurge on super premium brands, but I’d avoid the bottom shelf options too. A mid-range vodka like Smirnoff, Stolichnaya, or Absolut will do the job nicely. If you happen to have citrus-flavored vodka on hand, that can work too, but it’s not necessary since we’re already adding plenty of lemon flavor through the other ingredients. Just make sure whatever vodka you choose is well-chilled before mixing.

Options for Substitutions

Want to mix things up with this dessert cocktail? Here are some handy swaps you can try:

• Vodka: You can swap vodka with gin for a more botanical flavor, or use white rum for a slightly sweeter profile. For a non-alcoholic version, try using lemon-flavored sparkling water mixed with a touch of vanilla extract.
• Limoncello: If you can’t find limoncello, mix equal parts lemon juice and simple syrup as a substitute. Orange liqueur (like Cointreau) can also work, though it will give a slightly different citrus note.
• Egg whites: For a vegan option or if you’re worried about raw eggs, use aquafaba (the liquid from canned chickpeas) – use the same amount as you would egg whites. You can also find pasteurized egg whites in cartons at most grocery stores.
• Lemon curd: This is pretty important for the signature taste, but in a pinch, you can blend together lemon juice, sugar, and a bit of butter until smooth. Store-bought or homemade both work great.
• Cream of tartar: You can substitute with the same amount of white vinegar or lemon juice – it’s just there to stabilize the meringue.
• Lemon oatmeal lace cookies: Any crispy cookie works here – try graham crackers, shortbread, or even crushed biscotti. The texture is what matters most.

Watch Out for These Mistakes While Making

The biggest challenge when crafting this cocktail is achieving the perfect meringue topping – make sure your egg whites are at room temperature and your mixing bowl is completely free from any grease or yolk residue, as even a tiny bit of fat will prevent proper peaks from forming.

When mixing the cocktail base, avoid the temptation to skimp on fresh lemon juice or substitute with bottled juice, as fresh citrus makes a noticeable difference in the final taste and helps balance the sweetness of the limoncello and lemon curd.

Temperature control is crucial – chill your cocktail mixture thoroughly before topping with meringue, and if you’re planning to torch the meringue (which adds a lovely toasted marshmallow flavor), keep the flame moving constantly to prevent burning, and serve immediately while the contrast between cold cocktail and warm meringue is at its peak.

For an extra-stable meringue that won’t deflate quickly, don’t skip the cream of tartar, and make sure to gradually add the sugar while beating to ensure it dissolves completely.

What to Serve With Lemon Meringue Pie Cocktails?

These sweet and citrusy cocktails are perfect for serving at dessert parties or afternoon gatherings with friends. Since they’re already pretty rich and dessert-like, I like to keep the snacks simple – think light, crispy treats that won’t overwhelm the drink’s flavors. Try serving them with a small plate of butter cookies, shortbread, or even some fresh berries on the side. If you’re hosting a party, you could set up a little dessert bar with different cookies and fruits, letting guests mix and match their treats with their cocktails. Just remember that these drinks are basically dessert in a glass, so you don’t need anything too heavy to go alongside them!

Storage Instructions

Prep Ahead: You can make the lemon curd mixture ahead of time and keep it in the fridge for up to 2 days. Just combine the vodka, limoncello, lemon juice, and lemon curd, then store in an airtight container. The meringue is best made fresh when you’re ready to serve.

Keep Cold: Once mixed, this cocktail is best enjoyed right away while the meringue is fresh and fluffy. If you have leftover cocktail base (without meringue), pop it in the fridge in a sealed container and it’ll stay good for up to 3 days.

Serve: When you’re ready to serve from your make-ahead mix, give it a good shake with ice, then top with freshly made meringue. The cookies should be added just before serving to keep their crunch. Remember, the meringue won’t hold up well over time, so it’s best to whip it up just before serving.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 20-25 g
• Fat: 30-40 g
• Carbohydrates: 250-280 g

Ingredients

For the martini mixture:

• 1 cup lemon curd (homemade or store-bought)
• 6 fl oz vodka
• 4 fl oz limoncello
• 2 fl oz fresh lemon juice
• Ice cubes, if desired
• Simple syrup, to taste (optional)

For the swiss meringue topping:

• 2 egg whites (2 fl oz)
• 1/2 cup granulated sugar (100 g)
• 1/4 tsp cream of tartar
• 1 pinch sea salt

To serve:

• 4 lemon oatmeal lace cookies, or plain wafers, or biscoff cookies

Step 1: Blend the Cocktail Base

• 1 cup lemon curd (homemade or store-bought)
• 6 fl oz vodka
• 4 fl oz limoncello
• 2 fl oz fresh lemon juice
• simple syrup, to taste (optional)

In a large jug or blender, combine the lemon curd, vodka, limoncello, and fresh lemon juice.

Blend the mixture using a blender or stick blender until everything is smooth.

Taste the cocktail and, if desired, add simple syrup for extra sweetness or more lemon juice for extra tang, blending again to incorporate until you’re happy with the flavor.

Step 2: Chill and Strain the Cocktail

• ice cubes, if desired

Add a generous amount of ice cubes to the blended cocktail base to chill it thoroughly.

Stir well and then strain the drink evenly into 4 cocktail glasses.

If you prefer, you can cover the mixture and refrigerate it until ready to serve rather than serving immediately.

Step 3: Prepare the Swiss Meringue

Just before serving, prepare the Swiss meringue.

In a small pot, bring 2–3 inches of water to a simmer.

In a clean metal bowl, combine 2 egg whites (not included in the provided ingredient list), a pinch of salt, cream of tartar, and sugar (quantities not provided; see personal tip below).

Whisk the mixture, then set the bowl over the simmering pot.

Continue whisking until the mixture reaches 170–175°F, usually about 10 minutes.

Remove from heat and whisk with an electric hand mixer on high speed until stiff peaks form.

Use the meringue immediately.

I personally find it easiest to make Swiss meringue with a hand mixer, especially with small batches.

Step 4: Assemble and Garnish the Cocktails

Divide the chilled lemon meringue martini between 4 glasses.

Top each with a generous dollop of Swiss meringue (from Step 3).

Use a kitchen torch to caramelize the meringue surface for a beautiful finish.

Garnish each glass with a lemon oat lace cookie, wafer, or biscoff cookie if you like.