Homemade Lemon Meringue Pie Martinis

I’ve always been the type of person who thinks dessert should come in liquid form whenever possible. Give me a slice of pie or give me a cocktail version of that same pie – I’m picking the cocktail every time. There’s something about sipping your dessert that just feels more fun and less serious than eating it with a fork.

That’s why these lemon meringue pie martinis have become my go-to drink when I want something sweet but don’t want to deal with rolling out pie crust or worrying about soggy bottoms. I get all the flavors I love – that tart lemon filling and sweet meringue topping – but in a glass that’s ready in minutes instead of hours.

Want something citrusy and light? This drink has you covered. More in the mood for something rich and creamy? Just add a little extra cream and you’re set. Honestly, I make these so often that I keep the ingredients stocked in my bar cart at all times.

What Kind of Vodka Should I Use?

For lemon meringue pie martinis, you’ll want to use a clean, neutral vodka that won’t compete with the bright citrus flavors. A mid-range vodka works perfectly here – you don’t need to splurge on the top-shelf stuff since the limoncello and lemon juice will be doing most of the flavor work. Avoid flavored vodkas for this recipe, as they can muddle the clean lemon taste you’re going for. If you have a vodka that’s been sitting in your freezer, that’s actually ideal since the cold temperature will help keep your martini properly chilled without diluting it too much with ice.

Options for Substitutions

This cocktail has some room for swaps, but a few ingredients are pretty crucial for the authentic taste:

• Limoncello: If you don’t have limoncello, you can make your own simple version by mixing 2 oz. vodka with 1 tablespoon lemon zest and 1 tablespoon simple syrup. Let it sit for 30 minutes before using.
• Cointreau or triple sec: These orange liqueurs can be swapped for each other easily. In a pinch, you could use Grand Marnier, though it’ll add a slightly different flavor profile.
• Fresh lemon juice: Fresh is really best here for that bright, tart flavor that makes this drink shine. Bottled lemon juice will work but won’t give you quite the same punch.
• Egg whites: For the meringue topping, egg whites are pretty essential – they’re what create that fluffy, torchable top. Aquafaba (chickpea liquid) can work as a vegan substitute, but you’ll need about 3 tablespoons per egg white.
• Kitchen torch: No torch? You can carefully use your oven’s broiler for 30-60 seconds, but watch it like a hawk to avoid burning the meringue.
• Cream of tartar: This helps stabilize the meringue, but if you don’t have it, add an extra pinch of salt and whip the whites a bit longer until they’re really stiff.

Watch Out for These Mistakes While Mixing

The biggest mistake when making lemon meringue pie martinis is rushing the meringue, which can collapse if your egg whites aren’t at room temperature or if you add the sugar too quickly – beat the whites to soft peaks first, then gradually add sugar one tablespoon at a time until stiff, glossy peaks form.

Another common error is over-diluting your cocktail with too much ice when shaking, so use just enough ice to chill the drink and strain it immediately to maintain the proper balance of flavors.

When torching the meringue, keep the flame moving constantly and maintain a safe distance to avoid burning – aim for a golden color rather than deep brown, and always torch just before serving since the meringue will start to weep if it sits too long.

For the smoothest results, make sure your simple syrup is completely cooled before mixing, and don’t skip straining the cocktail as it removes any ice chips that could water down your perfectly balanced martini.

What to Serve With Lemon Meringue Pie Martinis?

These fancy cocktails are perfect for dinner parties or special occasions, so I like to serve them alongside light appetizers that won’t compete with the sweet, citrusy flavors. Think cheese and charcuterie boards with mild cheeses like brie or goat cheese, or simple finger foods like shrimp cocktail or smoked salmon on crackers. Since these martinis are pretty rich and sweet, they also work great as a dessert cocktail served after dinner with some shortbread cookies or lemon bars. For a fun brunch vibe, pair them with fresh fruit like berries or melon, which complement the lemon flavors beautifully.

Storage Instructions

Prepare Ahead: You can make the meringue up to 2 hours before serving and keep it at room temperature in a dry place. Just cover it loosely with plastic wrap to prevent it from getting sticky. The cocktail base can be mixed and chilled in the fridge for up to 4 hours before you’re ready to serve.

Best Served Fresh: These martinis are definitely meant to be enjoyed right away since the meringue will start to weep and lose its fluffy texture after sitting too long. Once you torch the meringue and serve, try to finish them within 30 minutes for the best experience.

Leftover Tips: If you have leftover cocktail base without the meringue, you can store it in the fridge for up to 2 days and just make fresh meringue when you want another round. The torched meringue doesn’t really keep well, so it’s better to make only what you plan to drink.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 12-16 g
• Fat: 0-2 g
• Carbohydrates: 300-325 g

Ingredients

For the meringue topping:

• 4 large egg whites
• 1 1/2 cups sugar (300 g)
• 1/4 tsp cream of tartar
• 1/4 tsp kosher salt

For the cocktail base:

• 3 oz vodka
• 2 oz limoncello
• 1 oz orange liqueur (such as cointreau or triple sec)
• 2 tbsp fresh lemon juice (1 oz)
• 1 oz plain simple syrup
• Ice

Special equipment:

• Kitchen torch

Step 1: Prepare the Meringue Ingredients

• 4 large egg whites
• 1 1/2 cups sugar (300 g)
• 1/4 tsp cream of tartar
• 1/4 tsp kosher salt

Combine the egg whites, sugar, cream of tartar, and kosher salt in the large bowl of a stand mixer.

Set this bowl over a pan of barely simmering water, ensuring the bowl does not touch the water.

Whisk constantly until the sugar has dissolved and the mixture is warmed through; the temperature should reach about 160°F (use an instant-read thermometer for accuracy).

Step 2: Whip the Meringue

• egg white mixture from Step 1

Attach the bowl with the warm egg white mixture (from Step 1) to a stand mixer fitted with the whisk attachment.

Beat the mixture on high speed until soft peaks form, which typically takes about 5 to 6 minutes.

The peaks should gently bend over rather than stand upright.

Step 3: Prepare Meringue for Piping

• whipped meringue from Step 2

Transfer the whipped meringue (from Step 2) into a piping bag fitted with a large star tip, or simply snip off 1/2 inch from the tip of the bag if you don’t have a tip.

Twist the bag closed to push the meringue towards the opening.

Reserve the bagged meringue at room temperature until you’re ready to assemble the cocktails.

I find that preparing the piping bag ahead of time makes for a much neater topping later!

Step 4: Chill the Cocktail Glasses

Place two martini or coupe glasses in the freezer while you make the cocktails so they are nicely chilled and ready for serving.

Step 5: Mix the Lemon Meringue Cocktail

• 3 oz vodka
• 2 oz limoncello
• 1 oz orange liqueur (such as Cointreau or triple sec)
• 2 tbsp fresh lemon juice (1 oz)
• 1 oz plain simple syrup
• ice

In a cocktail shaker, combine vodka, limoncello, orange liqueur (such as Cointreau or triple sec), fresh lemon juice, and simple syrup.

Fill the shaker with ice, cover, and shake vigorously until the outside is very frosty, about 20 seconds.

I always make sure the shaker is extremely cold before straining to ensure a super refreshing cocktail!

Step 6: Assemble and Finish the Cocktails

• cocktail mixture from Step 5
• meringue from Step 3
• kitchen torch

Strain the shaken cocktail mixture into the chilled glasses, leaving just a little room at the top for the meringue.

Using the prepared piping bag, pipe meringue (from Step 3) in a circular motion on top of each cocktail—trust it will float!

Finally, use a kitchen torch to lightly toast the top of the meringue as a finishing touch.

Homemade Lemon Meringue Pie Martinis

Delicious Homemade Lemon Meringue Pie Martinis recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Calories 1275 kcal

Ingredients

  

For the meringue topping:

• 4 large egg whites
• 1 1/2 cups sugar (300 g)
• 1/4 tsp cream of tartar
• 1/4 tsp kosher salt

For the cocktail base:

• 3 oz vodka
• 2 oz limoncello
• 1 oz orange liqueur (such as Cointreau or triple sec)
• 2 tbsp fresh lemon juice (1 oz)
• 1 oz plain simple syrup
• ice

Special equipment:

• kitchen torch

Instructions

 

• Combine the egg whites, sugar, cream of tartar, and kosher salt in the large bowl of a stand mixer. Set this bowl over a pan of barely simmering water, ensuring the bowl does not touch the water. Whisk constantly until the sugar has dissolved and the mixture is warmed through; the temperature should reach about 160°F (use an instant-read thermometer for accuracy).
• Attach the bowl with the warm egg white mixture (from Step 1) to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until soft peaks form, which typically takes about 5 to 6 minutes. The peaks should gently bend over rather than stand upright.
• Transfer the whipped meringue (from Step 2) into a piping bag fitted with a large star tip, or simply snip off 1/2 inch from the tip of the bag if you don’t have a tip. Twist the bag closed to push the meringue towards the opening. Reserve the bagged meringue at room temperature until you're ready to assemble the cocktails. I find that preparing the piping bag ahead of time makes for a much neater topping later!
• Place two martini or coupe glasses in the freezer while you make the cocktails so they are nicely chilled and ready for serving.
• In a cocktail shaker, combine vodka, limoncello, orange liqueur (such as Cointreau or triple sec), fresh lemon juice, and simple syrup. Fill the shaker with ice, cover, and shake vigorously until the outside is very frosty, about 20 seconds. I always make sure the shaker is extremely cold before straining to ensure a super refreshing cocktail!
• Strain the shaken cocktail mixture into the chilled glasses, leaving just a little room at the top for the meringue. Using the prepared piping bag, pipe meringue (from Step 3) in a circular motion on top of each cocktail—trust it will float! Finally, use a kitchen torch to lightly toast the top of the meringue as a finishing touch.