Step by step recipe:
- 5 min.
- 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.
Source:Based on a recipe by Malika Bergot pastry chef in "La butte".
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More recipes?This recipe use (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, ... [All]
- Italian Meringue: You can get more informations, or check-out other recipes which use it, for example: Frozen Nougat, Pear and lime meringue pie, Lemon Tart / Meringue Pie, ... [All]
- Arlesian Biscuits: You can get more informations, or check-out other recipes which use it, for example: ... [All]