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.
36,8274.6/5 for 7 ratings
Grade this recipe: Last modified on: July 12th 2015
For 10 verrines, you will need:
- 0
300 g Lemon Confectioner's Custard - 1
150 g Arlesian Biscuits - 2
200 g Italian Meringue - Total weight: 650 grams
How long does it take?
Time required for this recipe:
| 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?
Step by step recipe
Stage 1 - 5 min.
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.
Note: ideally, the cream should be cold to avoid steaming up the sides of the glasses.
Stage 2 - 3 min.
Roughly chop 150 g Arlesian Biscuits (but do not reduce to crumbs).
See below for what you can use instead of Arlesian biscuits.
See below for what you can use instead of Arlesian biscuits.
Stage 3 - 5 min.
Share the biscuit pieces between the verrines.
Stage 4 - 5 min.
Top with a layer of Italian meringue, preferably piped with a forcing bag.
Stage 5 - 3 min.
If possible, finish by lightly caramelizing the meringue with a blowtorch.
Stage 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.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,138 Kcal or 4,765 Kj | 28 gr | 203 gr | 60 gr |
| 57 % | 11 % | 19 % | 9 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 175 Kcal or 733 Kj | 4 gr | 31 gr | 9 gr |
| 9 % | 2 % | 3 % | 1 % |
| Per verrines | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 114 Kcal or 477 Kj | 3 gr | 20 gr | 6 gr |
| 6 % | 1 % | 2 % | 1 % |
How much will it cost?
- For 10 verrines : 2.30 €
- Per verrines : 0.23 €
Note : These prices are only approximate.
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: Lemon and lime custard tart, Strawberry feuilleté, Clafoutis "Marie-Antoinette", Mini lemon millefeuilles, ... All |
 | Italian Meringue: You can get more informations, or check-out other recipes which use it, for example: Pear and lime meringue pie, Frozen Nougat, Lime meringue tart, Lemon Tart / Meringue Pie, Rhubarb mousse, ... All |
 | Arlesian Biscuits: You can get more informations, or check-out other recipes which use it, for example: |
Other recipes you may also like
Avocado and smoked salmon terrine
In this colourful terrine, layers of avocado alternate with smoked salmon and diced tomato in balsamic vinegar.53,2295/5 for 1 ratings 4 hours 7 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.76,5525/5 for 2 ratings 1 hour 13 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.74,6764.0/5 for 20 ratings 1 hour 11 min.
Caramelised apple pie
Apple pie made with caramelised apples.68,9594.3/5 for 18 ratings 1 hour 55 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.68,1114.4/5 for 16 ratings 2 hours 2 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-01-17)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question