Lemon "Merengue" Shooters

By Bearbuddy45

Ingredients

• Vanilla Wafer Cookies (crushed, to equal about 1 1/2 cups)
• 3 Lemons
• 1 cup Sugar
• 1/4 pound Butter (Softened)
• 5 large Eggs (Room Temperature)
• 1/2 cup Heavy Cream (Chilled)
• 1 tablespoon Sugar
• 1 teaspoon Vanilla
• 1 cup Marshmallow Cream

Details

Servings 6
Cooking time 30mins
Adapted from abc.go.com

Preparation

Step 1

In a medium saucepan, combine the zest of 3 Lemons with 1/2 cup of Lemon Juice. Add the Sugar, Eggs, Butter and a pinch of Salt. Whisk to combine. Stir frequently over low heat. Cook until the Curd is thick enough to coat the back of a wooden spoon and the mixture just begins to bubble, about 6 minutes. Strain Curd through a fine mesh strainer. Transfer Lemon Curd to a bowl, cover with plastic wrap so that the plastic is directly touching the top of the Curd. Let chill in the refrigerator for at least 1 hour.

Whip the Heavy Cream in a large bowl until soft peaks form. Add the Sugar and Vanilla and whip together until stiff peaks form. Place the Marshmallow Cream in a large bowl and add one scoop of the Whipped Cream. Stir to loosen the Marshmallow Cream. Then gently fold the remaining Whipped Cream into the Marshmallow Mixture.

To assemble, place a few tablespoons of the Cookie Crumbs into the bottom of a small glass, such as a champagne glass, tall shooter, or port glass. Then dollop about a 1/4 cup of the Curd on top of the Cookie Crumbs. Then fill a pastry bag or a plastic bag with the "merengue." Top the Lemon Curd with the Marshmallow "merengue." (Top with more crushed cookies if desired).