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.
72 K 4.6/5 (8 reviews)
25 min.
Easy
10 verrines
3 IngredientsLast 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
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 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.
Note: ideally, the cream should be cold to avoid steaming up the sides of the glasses.
Stage 2 - 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.
See below for what you can use instead of Arlesian biscuits.
Stage 3 - 5 min.
Share the biscuit pieces between the verrines.
Stage 4 - 5 min.
Top with a layer of Italian meringue, preferably piped with a forcing bag.
Stage 5 - 3 min.
If possible, finish by lightly caramelizing the meringue with a blowtorch.
Stage 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.
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 recipe | 140 RDI=60 % | 900 RDI=90 % | 350 RDI=50 % | 6,260 RDI=310 % | 26,220 RDI: 310 % |
| Per 100 g | 20 RDI=8 % | 140 RDI=10 % | 50 RDI=8 % | 960 RDI=50 % | 4,030 RDI: 50 % |
| Per verrines | 10 RDI=6 % | 90 RDI=8 % | 30 RDI=5 % | 630 RDI=30 % | 2,620 RDI: 30 % |
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)
Lemon Confectioner's Custard
You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Ramekins with almonds, apples and lemon, Mini lemon millefeuilles, Strawberry feuilleté, Lemon and lime custard tart, ... See them all 5
Italian Meringue
You can get more informations, or check-out other recipes which use it, for example: Lemon Tart / Meringue Pie, Frozen nougat, Pear and lime meringue pie, Lime meringue tart, Rhubarb mousse, ... See them all 5
Arlesian Biscuits
You can get more informations, or check-out other recipes which use it, for example:
Other recipes you may also like
Chorba
Chorba is a spicy meat and vegetable soup, typical of the Maghreb. This is my own personal version. May 4th 2012159 K5 2 hours 8 min.
Spinach Omelette
An ultra-simple but delicious omelette recipe. The beaten eggs are poured over spinach that has already been cooked with shallots. May 1st 201691 K4.7 20 min.
Croute à thé
Under this strange name (literally "crust for tea") there hides a delicious cake in crusty sweet pastry, filled with a smooth almond mixture and icing sugar on top. It's an excellent cake for tea time, but it goes very well with fruit salad for example. May 5th 2021319 K 14.9 1 hour 15 min.
Apple semelles (flat apple tarts)
The French semelle is a flat rectangular tart with a base of puff pastry. In this version, a layer of stewed apple is spread on the pastry, then topped with finely-sliced fruit. October 28th 2011168 K4.3 1 hour 5 min.
Endives "bonne femme"
A one-pot endive dish with potatoes, onion and bacon. [Translator's note: the French "bonne femme" style is good, straightforward home cooking (whether the cook is a man or a woman!). May 12th 2013127 K4.3 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address 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.