Tested till perfect Lemon Meringue Pie Martinis
Lemon Meringue Pie Martinis
Photography by Jodi Pudge

Lemon Meringue Pie Martinis

Organic eggs give the best flavour and colour. If you are concerned about using raw eggs, use 1/2 cup (125 mL) pasteurized eggs instead.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2010

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 5 minutes
  • Portion size 4


  • 2 2organic eggs
  • 4 oz 4ozvodka
  • 3 oz 3ozlemon juice
  • 1/2 cup 1/2cupicing sugar
  • 8 8ice cubes


  • 1 1Lemon wedge
  • 2 tbsp 2tbspgraham wafer crumbs
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Garnish: Using lemon wedge, rim edges of 4 martini glasses. Press into crumbs to adhere.

In blender, combine eggs, vodka, lemon juice and sugar. Add ice and pulse to crush, about 30 seconds; pur?e until smooth and frothy.

Strain into prepared glasses. Let stand until body separates and foam rises to top to resemble lemon meringue pie.

Nutritional Information Per serving: about

cal 194 pro 4g total fat 3g sat. fat 1g
carb 23g fibre 0 chol 93mg sodium 78mg
potassium 69mg

% RDI:

calcium 2 iron 4 vit A 4 vit C 17
folate 9
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