Lemon meringue pie in a glass

Chop the shortbread cookies into crumbles and divide among four glasses.

Separate two eggs: whites into a mixing bowl and into the fridge, yolks into a saucepan.

Add one whole egg, a little sugar, the zest of two lemons, the butter in chunks and freshly squeezed lemon juice; whisk briefly to break up the eggs.

Cook over medium heat, stirring almost constantly, until heated through and the butter disappears.

Switch to a spatula, scraping the bottom, and keep cooking until thickened and slightly shiny and a finger drawn across the spatula leaves a sharp line.

Off the heat, pass through a fine mesh strainer.

Immediately divide among the four glasses before it thickens; tap to settle, wrap and chill a few hours until set and cold.

Whip the two egg whites until foamy, add half the sugar and the vanilla, keep beating, add the rest of the sugar and beat to stiff peaks.

Transfer to a piping bag with a star tip and pipe four rosettes smaller than the glass, since they swell.

Bake in the center of a 400 degree oven about 10 minutes, until browned.

Cool about five minutes, loosen with a spatula and set one on each chilled lemon filling.

Wrap and refrigerate until ready to serve.

Variation: use wider coupe glasses, a coffee cup or a ramekin, which are easier to fill than narrow glasses.

Variation: without a piping bag, pile the meringue on a baking sheet lined with parchment or silpat, make peaks with the back of a spoon and bake the same way.