Lemon Meringue Pie Verrines

Step by step recipe:

  1. 5 min.Lemon Meringue Pie Verrines : Photo of step #1
    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.
  2. 3 min.Lemon Meringue Pie Verrines : Photo of step #2
    Roughly chop 150 g Arlesian Biscuits (but do not reduce to crumbs).

    See below for what you can use instead of Arlesian biscuits.
  3. 5 min.Lemon Meringue Pie Verrines : Photo of step #3
    Share the biscuit pieces between the verrines.
  4. 5 min.Lemon Meringue Pie Verrines : Photo of step #4
    Top with a layer of Italian meringue, preferably piped with a forcing bag.
  5. 3 min.Lemon Meringue Pie Verrines : Photo of step #5
    If possible, finish by lightly caramelizing the meringue with a blowtorch.
  6. Lemon Meringue Pie Verrines : Photo of step #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.

Source:

Based on a recipe by Malika Bergot pastry chef in "La butte".

Grade this recipe

Grade this recipe