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Lemon Meringue Pie Shots with Disco Tennis Balls

David Burke fabrick, New York City, David Burke Group, Zac Young - August 20th, 2014

Lemon curd:

  • 4 lemons, juiced
  • 3/4 cup granulated sugar
  • 3 whole lg. eggs plus 1 yolk
  • 2 sticks unsalted butter, cut into small cubes

Whisk together lemon juice, sugar, eggs, and yolk in heatproof bowl over hot water bath; whisk continuously until reaching custard consistency (about 10 minutes); slowly incorporate butter; transfer to bowl; cover with plastic wrap, touching the top of custard; refrigerate until set.

Graham Cracker Crumble:

  • 3/4 cup graham cracker crumbs
  • 1/3 cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 stick unsalted butter, melted
  • 1/8 tsp. salt

Combine crumbs, flour, and sugar in bowl; mix in butter until incorporated; spread across baking sheet; bake in preheated 350˚F oven 15 minutes, stirring every 5 minutes; remove from oven; cool; reserve.

Meringue:

  • 4 lg. egg whites
  • 3/4 cup granulated sugar
  • 1/2 vanilla bean

Combine egg whites, sugar, and vanilla bean; place over hot water bath; warm until sugar dissolves; remove from water bath; beat in mixer on high until cool and has the consistency of marshmallow; reserve.

Assembly:

  • candied disco tennis balls (for garnish)

Spoon reserved lemon curd among 8 small jars; top with reserved crumble and meringue; gently toast with kitchen torch; top with candied disco tennis balls.