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Lemon Meringue Pie Verrines

This is a new twist on the classic lemon meringue pie. All the elements are there: sweet crunchy bits, meringue and lemon custard, but presented in layers in a glass.

25,3325/5 for 3 ratings

Last modified on: July 12^th 2015

For 10 verrines, you will need:

1 300 g Lemon Confectioner's Custard
2 150 g Arlesian Biscuits
3 200 g Italian Meringue
Total weight: 650 grams

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Measures:

How long does it take?

Time required

Preparation	Start to finish
21 min.	21 min.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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Step by step recipe

Stage 1 - 5 min.

Lemon Meringue Pie Verrines : Photo of step #1

Divide 300 g Lemon Confectioner's Custard evenly between the small verrine glasses.

Note: ideally, the cream should be cold to avoid steaming up the sides of the glasses.

Stage 2 - 3 min.

Lemon Meringue Pie Verrines : Photo of step #2

Roughly chop 150 g Arlesian Biscuits (but do not reduce to crumbs).

See below for what you can use instead of Arlesian biscuits.

Stage 3 - 5 min.

Lemon Meringue Pie Verrines : Photo of step #3

Share the biscuit pieces between the verrines.

Stage 4 - 5 min.

Lemon Meringue Pie Verrines : Photo of step #4

Top with a layer of Italian meringue, preferably piped with a forcing bag.

Stage 5 - 3 min.

Lemon Meringue Pie Verrines : Photo of step #5

If possible, finish by lightly caramelizing the meringue with a blowtorch.

Stage 6

Lemon Meringue Pie Verrines : Photo of step #6

Your lemon meringue pie verrines are ready.

Remarks

If you don't have any Arlesian biscuits, as suggested in the recipe, you can use any other shortbread-type biscuits (Breton galettes, for example) or small pieces of sweetcrust pastry (pâte sablée) that has been rolled out, baked and cooled.

Once the biscuits are in contact with the lemon custard, they will start to go soft, unfortunately, so the dessert should be left too long before serving.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 10 verrines : 2.30 €
Per verrines : 0.23 €

Note : These prices are only approximate

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Source

Based on a recipe by Malika Bergot pastry chef in "La butte" at Plouhider

More recipes?

This recipe uses (among others)

	Lemon Confectioner's Custard: You can get more informations, or check-out other recipes which use it, for example: Mini lemon millefeuilles, Strawberry feuilleté, Clafoutis "Marie-Antoinette", ... All
	Italian Meringue: You can get more informations, or check-out other recipes which use it, for example: Lime meringue tart, Pear and lime meringue pie, Frozen Nougat, Lemon Tart / Meringue Pie, ... All
	Arlesian Biscuits: You can get more informations, or check-out other recipes which use it, for example: ... All

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