Lemon Meringue Pie Verrines
Step by step recipe:
- 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. - 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. - 5 min.
Share the biscuit pieces between the verrines. - 5 min.
Top with a layer of Italian meringue, preferably piped with a forcing bag. - 3 min.
If possible, finish by lightly caramelizing the meringue with a blowtorch. 
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.