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.
66 K 4.6/5 (8 reviews)
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Last modified on: July 12th 2015
For 10 verrines, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 25 min.
When should you start or finish this recipe?
If you start now, at 2:05, you will finish around : 2:25.Change start time
To finish around 7pm, you'll need to have started before: 19:10.Change end time

Step by step recipe


Stage 1 - 5 min.
Lemon Meringue Pie Verrines
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
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
Share the biscuit pieces between the verrines.

Stage 4 - 5 min.
Lemon Meringue Pie Verrines
Top with a layer of Italian meringue, preferably piped with a forcing bag.

Stage 5 - 3 min.
Lemon Meringue Pie Verrines
If possible, finish by lightly caramelizing the meringue with a blowtorch.

Stage 6
Lemon Meringue Pie Verrines
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.
Source: Based on a recipe by Malika Bergot pastry chef in "La butte" at Plouhider.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe140 RDI=60 %900 RDI=90 %350 RDI=50 %6,260 RDI=310 %26,220 RDI: 310 %
Per 100 g20 RDI=8 %140 RDI=10 %50 RDI=8 %960 RDI=50 %4,030 RDI: 50 %
Per verrines10 RDI=6 %90 RDI=8 %30 RDI=5 %630 RDI=30 %2,620 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg, Gluten, Nuts
How much will it cost?
  • For 10 verrines : 2.30 €
  • Per verrines : 0.25 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Italian Meringue
Italian Meringue

You can get more informations, or check-out other recipes which use it, for example: Rhubarb mousse, Frozen nougat, Lime meringue tart, Pear and lime meringue pie, Lemon Tart / Meringue Pie, ... See them all 5

Arlesian Biscuits
Arlesian Biscuits

You can get more informations, or check-out other recipes which use it, for example:

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