Cooking-ez.com

1,017 easy and fully explained recipes, with 12,356 photos and 77 videos

Lemon Meringue Pie Verrines


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
Grade this recipe:

Last modified on: July 12th 2015

For 10 verrines, you will need:

How long does it take?

Time required
PreparationStart 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...

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?

Note : These prices are only approximate

Change currency:

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 CustardLemon 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 MeringueItalian 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 BiscuitsArlesian Biscuits: You can get more informations, or check-out other recipes which use it, for example: ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-07-28)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page