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Lemon Meringue Pie Jelly Shots

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Ingredients

  • Lemon Layer
  • ~ 1/2 C frozen (thawed) leomonade concentrate
  • ~ 3/4 C C cold water
  • ~ 2 envelopes unflavored gelatin
  • ~ 1/2 C vodka
  • ~ 1/4 C orange-flavored liqueur
  • Creme Layer
  • ~ 1 tsp unflavored gelatin
  • ~ 1/3 C cold water
  • ~ 1/4 C canned sweetened condensed milk (not evaporated)
  • Garnish
  • ~ 16 graham cracker halves
  • ~ whipped topping

Details

Preparation time 15mins
Cooking time 18mins

Preparation

Step 1

1. Strain lemonade concentrate to remove solids; pour concentrate into 1-quart saucepan. Add 3/4 cup cold water. Sprinkle contents of 2 envelopes gelatin over liquid to soften. Heat over low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from heat. Add vodka and liqueur; stir until well blended. pour into lightly greased 8x4-inch glass dish. Refrigerate until partially set, about 1 hour.

2. In 1- quart sauce pan, sprinkle 1 teaspoon gelatin over 1/3 cup cold water to soften. Heat over low heat, stirring constantly, until gelatin is dissolved, about 3 minutes. Remove from heat. Stir in condensed milk. Immediately pour creme mixture over partially set lemon layer. Refrigerate 2 hours or until set.

3. Cut into 4 rows by 4 rows. Dip dish in warm water, just to rim, 20 to 30 seconds to loosen from bottom. Use a small spatula to remove squares. Serve each jelly shot on graham cracker half; garnish with whipped topping.

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