This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
76 K 4.6/5 (8 reviews)
25 min.
Easy
2.30 €
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
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: Strawberry feuilleté, Ramekins with almonds, apples and lemon, Mini lemon millefeuilles, Clafoutis "Marie-Antoinette", 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: Lime meringue tart, Lemon Tart / Meringue Pie, Frozen nougat, Pear and lime meringue pie, 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
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. January 1st 2025317 K 24.5 3 hours 8 min.
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance. November 17th 2024299 K4.5 1 hour 25 min.
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing. September 10th 2018281 K 24.7 5 hours 30 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known. November 15th 20182.87 M 23.4 40 min.
Surprise bread
This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken. December 27th 2020725 K 84.5 6 hours 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
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.