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Lemon Meringue Pie Jello Shot

1 Ratings

2 Comments

Prep 1 hr 25 min
Total 6 hr 25 min
Servings 20

A classic pie transformed into a jello shot. MORE + LESS -

Baker Peabody

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

envelopes unflavored gelatin

CREME LAYER

1/4

cup water

1/4

cup whipped cream vodka

teaspoons unflavored gelatin

1/2

cup sweetened condensed milk

GARNISH

small shortbread cookies, pulverized into crumbs

Steps

Hide Images

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 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 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

GARNISH:
14

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

More About This Recipe

Pie has become the new “it” thing in desserts.

Where there used to be cupcake shops (chill, those still exist too) there are now pie shops. And with good reason because pie is awesome! So why not make pie into a jelly shot? I needed a pie that said "spring"… enter Lemon Meringue Pie Jelly Shots.

To make them even more spring-like, I made them into the shape of flowers. You might think that you want to leave out the shortbread cookie part, but trust me - it really helps make them taste like pie!

To make the shots you really just have to know how to whisk, wait (while in fridge), and cookie cut!

Let's do it!

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. Heat over very low heat, stirring constantly, until gelatin is fully dissolved (about 5 minutes). Remove the heat.

Add the liquors, stirring well to combine. Pour into pans or molds. Chill until set, at least one hour.

Prepare the cream layer. Pour water into saucepan and sprinkle with gelatin. Allow the gelatin to soak for a minute or two. Add the vodka. Remove from heat and add the evaporated condensed milk, stirring until smooth and gelatin is fully dissolved (about 2 to 3 minutes).

Allow to cool at room temperature. Pour over set lemon layer and return to refrigerator. Chill until fully set, several hours or overnight.

Using a cookie cutter of your choice (I used a flower) cut them into shapes.

Top with shortbread cookie crumbs or dip the jelly shot into the crumbs.

Peabody loves ice hockey (she plays!) and all things baking! Check out her great stuff at her blog site Culinary Concoctions by Peabody and her Tablespoon profile.

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