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Lemon Meringue Pie Jello Shot (version 2)

Lemon Meringue Pie Jello Shot (version 2)
  • Prep 1 hr 25 min
  • Total 6 hr 25 min
  • Servings 20
Classic Pie turned into jelly shot form.
By Baker Peabody
Updated March 18, 2016

Ingredients

LEMON LAYER

  • 1/2 cup frozen lemonade concentrate, thawed and strained to remove solids
  • 1/2 cup water
  • 1/4 cup Cointreau™
  • 3/4 cup whipped cream vodka
  • 2 envelopes unflavored gelatin

CREAM LAYER

  • 1/4 cup water
  • 1/4 cup whipped cream vodka
  • 2 teaspoon unflavored gelatin
  • 1/2 cup sweetened condensed milk
  • 4 shortbread cookies crushed

Steps

  • 1
    LEMON LAYER:
  • 2
    Use an 8x8-inch pan.
  • 3
    Prepare the lemon layer. In a medium saucepan, sprinkle gelatin over the lemonade concentrate and water. Allow the gelatin to soak for a minute or two.
  • 4
    Heat over very low heat, stirring constantly, until gelatin is fully dissolved (about 5 minutes). Remove the heat.
  • 5
    Remove from heat. Add the liquors, stirring well to combine. Pour into pans or molds. Chill until set, at least one hour.
  • 6
    CREAM LAYER:
  • 7
    Pour water into saucepan and sprinkle with gelatin. Allow the gelatin to soak for a minute or two. Add the vodka.
  • 8
    Remove from heat and add the evaporated condensed milk, stirring until smooth.
  • 9
    Heat over very low heat, stirring constantly, until gelatin is fully dissolved (about 2 to 3 minutes).
  • 10
    Remove from heat and add the evaporated condensed milk, stirring until smooth.
  • 11
    Allow to cool at room temperature. Pour over set lemon layer and return to refrigerator. Chill until fully set, several hours or overnight.
  • 12
    Using a flower cookie cutter (or any shape you like) cut out the jello shots.
  • 13
    Sprinkle cookie crumbs in the center to help make it look more like a flower. Or if doing another shape just dip one edge of the jello shot into the crumbs.

Nutrition Information

No nutrition information available for this recipe
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