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.
22,7425/5
Last modified on: July 12th 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
How long does it take?
| 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?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
| 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. |
5 min. |
| 2 |  | Roughly chop 150 g Arlesian Biscuits (but do not reduce to crumbs). See below for what you can use instead of Arlesian biscuits. |
3 min. |
| 3 |  | Share the biscuit pieces between the verrines. | 5 min. |
| 4 |  | Top with a layer of Italian meringue, preferably piped with a forcing bag. | 5 min. |
| 5 |  | If possible, finish by lightly caramelizing the meringue with a blowtorch. | 3 min. |
| 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
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How much will it cost?
For 10 verrines : 2.29 €
Per verrines : 0.23 €
Source: Based on a recipe by Malika Bergot pastry chef in "La butte" at Plouhider
More recipes?
This recipe use (among others) | Lemon Confectioner's Custard: You can get more informations, or check-out other recipes which use it, for example: Strawberry feuilleté, Mini lemon millefeuilles, Clafoutis "Marie-Antoinette", ... [All] |
 | Italian Meringue: You can get more informations, or check-out other recipes which use it, for example: Frozen Nougat, Pear and lime meringue pie, Lime meringue tart, 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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