Lemon Meringue Pie in a Glass

Divide shortbread cookie crumbs into 4 wide glasses, cups, or ramekins. Set aside until needed.

Separate 2 of the eggs, transferring 2 yolks into a saucepan, and 2 whites in a mixing bowl. Transfer bowl of egg whites to the refrigerator until needed. Crack the last egg into the saucepan with the yolks, and add sugar, lemon juice, butter, and lemon zest; whisk briefly to combine.

Place saucepan over medium heat, and cook, stirring with a whisk, until the butter disappears, and the mixture is hot to the touch. Switch to a spatula, and continue cooking, while stirring constantly, making sure to scrape the bottom of the pan with the flat edge of the spatula to prevent egg sticking to the bottom. Continue until the mixture thickens and will hold a sharp line if a finger is dragged across the spatula.

Remove lemon mixture from the heat, and pass through a fine mesh strainer set over a bowl.

Divide lemon curd evenly between the 4 prepared glasses. Refrigerate until lemon curd is firm and fully chilled, 3 to hours.

Preheat the oven to 400 degrees F (200 degrees C). Place a silpat on a baking sheet and very lightly grease with vegetable oil.

Beat egg whites in a glass, metal, or ceramic bowl until foamy and stoft peaks just start to form. Add vanilla extract and 1 tablespoon sugar, continuing to beat until medium peaks form. Add second tablespoon of sugar, and continue beating until stiff peaks form.

Transfer meringue into a piping bag with a star tip, and pipe 4 rosettes onto the prepared baking sheet, about 2 inches high, and smaller in diameter than the size glass you’re using.

Bake in the preheated oven until edges of the meringue rosettes are lightly browned, 7 to 10 minutes. Let cool on the baking sheet for 5 minutes before transferring meringues on top of the lemon curd. Serve immediately or refrigerate until needed.