The Lemon Meringue Martini is a simple lemon cocktail recipe that tastes like a delicious tart and creamy slice of lemon meringue pie in a glass.
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Lemon meringue cocktail
The lemon meringue cocktail is beautiful and easy to make but it’s the flavor that will really have you falling in love with this pie cocktail recipe.
Based on my popular blueberry pie martini recipe but instead of coconut milk and blueberry lavender syrup this pie martini cocktail is even easier to make but still has the same tart, sweet, creamy pie like flavor. But instead relies on coconut rum and vanilla extract so there’s no complicated prep work or special ingredients needed.
It’s simply Malibu coconut rum, pineapple juice, lemon juice, vodka and a splash of vanilla extract (or you can use vanilla vodka instead). Add an egg white to add an extra luscious foam top to the cocktail or skip the egg white and it’s still very delicious.
This lemon meringue cocktail can be served as a martini or in lemon meringue pie shooters in shot glasses. Or prep a big batch as a freezer door lemon meringue pie cocktails that are great to have on hand for guests and parties.
There’s something about cocktails made with lemon and coconut that just seem so perfect for spring celebrations like Easter and Mother’s Day especially.
However and whenever you choose to serve them I know you are going to love these lemon meringue pie martinis!
Ingredients
- Coconut rum – Malibu coconut rum is the most common coconut rum but you can use any brand of your favorite coconut liqueur infused rum.
- Vodka – you can use plain vodka with a splash of vanilla extract. Or substitute vanilla vodka if you have that on hand.
- Pineapple juice – pineapple juice adds sweetness to this cocktail while enhancing the lemon yellow color.
- Lemon juice – fresh squeezed is best. It typically takes about half a large lemon to get one ounce of lemon juice.
- Vanilla extract – or substitute vanilla vodka instea.
- Egg white – one egg white shaken in adds a luscious creamy meringue like layer to the cocktail but it’s totally optional.
Step by step instructions
- Prep by placing cocktail shaker in the fridge or freezer to cool. Separate egg white from yolk and juice the lemon.
- To easily develop a nice, creamy foam an initial ‘dry shake’ without ice is necessary. Combine rum, pineapple juice, lemon juice, vodka, vanilla and egg white in cold shaker. Shake vigorously at least 30 seconds. (skip this step if not using egg white).
- Once aerated fill shaker with ice cubes.
- Shake to cool and combine the ingredients.
- Strain into tall glass or coupe glass, scooping foam on top if needed.
- Add a lemon slice or garnish as desired.
- Enjoy!
Yield
This recipe yields one cocktail but can easily be increased to serve more using the recipe serving size below.
How to make ahead of time
To make lemon meringue pie martinis ahead of time you can prep all ingredients and store separately then shake up individual cocktails to order.
Or to make a big batch party pitcher make a x8 batch and omit the egg white. Since the original recipe is ounces it’s easy to simply convert it to cups to increase the serving size to 8. Pour all ingredients into a large pitcher and store refrigerated. Fill pitcher with ice when ready to serve. Then pour into individual glasses. Optionally serve alongside sparkling water to top the drinks to make delicious, low abv sparkling lemon cocktails instead.
Or my favorite way to make these lemon meringue cocktails ahead of time is to make freezer door lemon meringue pie martinis. Simply make a x8 batch without the egg white. Transfer to a clean recycled liquor bottle or other freezer safe container and store in the freezer for up to 3 months. Then simply add a pour to a cocktail shaker with the egg white and shake up a perfectly frothy lemon meringue pie martini whenever you’d like.
📖 Recipe
Ingredients
- 1.5 ounce Malibu coconut rum
- 1 ounce vodka
- 1 ounce pineapple juice
- 1 ounce lemon juice
- splash vanilla extract
- 1 medium egg white optional
Instructions
- Prep by placing cocktail shaker in the fridge or freezer to cool. Separate egg white from yolk and juice the lemon.
- Combine rum, pineapple juice, lemon juice, vodka, vanilla extract and egg white in cold shaker without ice.1.5 ounce Malibu coconut rum, 1 ounce vodka, 1 ounce pineapple juice, 1 ounce lemon juice, splash vanilla extract, 1 medium egg white
- Shake vigorously at least 30 seconds.
- Add ice cubes to shaker. Shake to cool and combine the ingredients.
- Strain into tall glass or coupe glass, scooping foam on top if needed.
- Add a lemon slice or garnish as desired.
Nutrition
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