Lemon Meringue Pie Martinis
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Lemon Meringue Pie MartinisOrganic eggs give the best flavour and colour. If you are concerned about using raw eggs, use 1/2 cup (125 mL) pasteurized eggs instead.based on1 ratings.
Lemon Meringue Pie Martinis
Photography by Jodi Pudge
- Preparation time: 5 minutes
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 194194 cal |
| pro | 4 g4g pro |
| total fat | 3 g3g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 23 g23g carb |
| fibre | 00 fibre |
| chol | 93 mg93mg chol |
| sodium | 78 mg78mg sodium |
| potassium | 69 mg69mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 44 iron |
| vit A | 44 vit A |
| vit C | 1717 vit C |
| folate | 99 folate |
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.
Ingredients
Preparation
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; purée until smooth and frothy.
Strain into prepared glasses. Let stand until body separates and foam rises to top to resemble lemon meringue pie.
In blender, combine eggs, vodka, lemon juice and sugar. Add ice and pulse to crush, about 30 seconds; purée until smooth and frothy.
Strain into prepared glasses. Let stand until body separates and foam rises to top to resemble lemon meringue pie.
Source : Canadian Living Magazine: April 2010
- Keywords : Dessert; Eggs; Vodka; Lemons; Graham cracker; Food Processor; 200 calories;
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