Lemon Meringue Pie Cocktail

1. In a large jug or blender jug, place the lemon curd, vodka, limoncello, and lemon juice.
2. Blend until combined with a blender or stick blender.
3. Taste and add more simple syrup or lemon juice to get the desired tangy / sweetness flavor balance.
4. If using immediately, add a generous amount of ice and stir to chill the cocktail.
5. Immediately strain the drink into 4 cocktail glasses.
6. Alternatively, you can cover the mixture and place it in the fridge to chill, so you can serve it later.

Swiss meringue topping

1. Follow my step by step recipe to make swiss meringue for more detailed tips. Since this is only for 2 egg whites, it'll be easier to make the meringue with a hand mixer. For 4 or more egg whites, use a stand mixer. It can be made with a whisk too, but this will take a while. Use a large balloon whisk to make the process easier by hand.
2. Make the swiss meringue just before you’re ready to serve the cocktail.
3. In a small pot, place some water (about 2 - 3 inches) and bring it to a simmer over medium heat.
4. In a clean metal bowl, place the egg whites, cream of tartar, salt, and sugar. Whisk together to mix all the ingredients.
5. Place the bowl over the simmering pot of water and whisk the egg white and sugar mixture continuously until the mixture registers between 170 - 175°F with an instant read thermometer. The time will depend on the heat and the bowl size, but it usually takes me about 10 minutes for 2 egg whites.
6. Once the correct temperature is reached, remove the bowl from the heat and whisk with an electric hand whisk on high speed until the meringue forms stiff peaks.
7. Use immediately.

Assembly

1. Divide the chilled lemon meringue martini between 4 glasses.
2. Top it with a generous dollop of the swiss meringue and use a kitchen torch to caramelize the surface.
3. Garnish with a lemon oat lace cookie, or alternatively serve with a wafer or biscoff cookie.