|Preparation||Start to finish|
|21 min.||21 min.|
|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.
|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||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.|
For 10 verrines : 2.29 €
Per verrines : 0.23 €
|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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