Lemon Meringue Pie Martinis Are Liquid Dessert

If you rarely break out of your espresso martini shell, now is the time. This lemon meringue pie martini has all the things I wasn’t sure I wanted in my cocktail, but now do. Unapologetically sweet, tart, and boozy, this martini is like having your dessert and drinking it too.

Is it a stretch to call this a martini? Maybe. But after one sip, it won’t matter. The cocktail itself is a simple yet classic blend of pure vodka, fresh lemon juice, limoncello, and Cointreau. What really elevates it though, is the topping: a glossy Swiss meringue toasted right on top of the drink. If the word meringue has you running for the door, stay with me. I’ve included an easy Swiss meringue recipe that is so gorgeous and delicious, you’ll be tempted to whip it up for more than just cocktails. Plus, it’s fun to make! Enlist your drinking partner(s) or turn up the music for a pre-party in the kitchen.

Top tips for making lemon meringue pie martinis:
— A batch of simple syrup will yield more than you need here, but it stores well in the fridge and is great to have on hand for spring cocktails or mocktails.
— An instant-read thermometer is helpful when making meringue. You want the heated temp of the sugar and egg whites to reach 160°; this ensures the egg whites are cooked and have a nice and glossy finish.
— Swiss meringue is best eaten right away but can keep at room temperature for a couple of hours. Storing meringue in the piping bag will let it stay fresh even longer. 
— If you don’t have a stand mixer, you can also use a hand mixer.

Tried these martinis? Let us know how it went in the comments below!

Yields: 2 servings

Prep Time: 15 mins

Total Time: 25 mins


Swiss Meringue

  • 4

    (large) egg whites

  • 1 1/2 c.

    (300 g.) sugar

  • 1/4 tsp.

    cream of tartar

  • 1/4 tsp.

    kosher salt


  • 3 oz.


  • 2 oz.


  • 1 oz.

    Cointreau (or triple sec)

  • 1 oz.

    (2 tbsp.) fresh lemon juice

  • 1 oz.

    simple syrup (no optional flavoring)

Equipment Needed

  • A kitchen torch


Swiss Meringue

  1. Snip off end (about 1/2" to 3/4") of a piping bag; fit with a piping tip of your choice (we used a large star tip). If you don't have a piping tip, snip off 1/2" from the corner of bag to create a small opening.

  2. In the large bowl of a stand mixer set over a pan of barely simmering water (do not let bowl touch water), cook egg whites, sugar, cream of tartar, and salt, whisking constantly, until sugar has dissolved and mixture is warmed (an instant-read thermometer should register about 160°).

  3. Attach bowl to stand mixer fitted with the whisk attachment. Beat on high speed until soft peaks form (peaks will gently bend over rather than stand upright), 5 to 6 minutes.

  4. Using a spatula, transfer meringue to prepared bag. Twist bag closed, pushing meringue toward tip. Reserve at room temperature until ready to use.


  1. Place 2 martini or coupe glasses in freezer until ready to use.

  2. In a cocktail shaker, combine vodka, limoncello, Cointreau, lemon juice, and simple syrup. Fill shaker with ice, cover, and vigorously shake until outside of shaker is very frosty, about 20 seconds.

  3. Strain into chilled glasses, filling until you have a little room left at the top. In a circular motion, pipe meringue on top of each cocktail. Trust that it will float!

  4. Using kitchen torch, lightly toast top of meringue.

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