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.
51K 7 4.6
Last modified on: July 12th 2015
Keywords for this recipe: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
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 21 min. | 21 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,138 Kcal or 4,765 Kj | 28 gr | 203 gr | 60 gr |
| 57 % | 11 % | 19 % | 9 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 175 Kcal or 733 Kj | 4 gr | 31 gr | 9 gr |
| 9 % | 2 % | 3 % | 1 % |
| Per verrines | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 114 Kcal or 477 Kj | 3 gr | 20 gr | 6 gr |
| 6 % | 1 % | 2 % | 1 % |
How much will it cost?
- For 10 verrines : 2.30 €
- Per verrines : 0.23 €
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", Mini lemon millefeuilles, Strawberry feuilleté, Lemon and lime custard tart, ... All |
 | Italian Meringue: You can get more informations, or check-out other recipes which use it, for example: Lime meringue tart, Lemon Tart / Meringue Pie, Rhubarb mousse, Pear and lime meringue pie, Frozen Nougat, ... All |
 | Arlesian Biscuits: You can get more informations, or check-out other recipes which use it, for example: |
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