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.
59 K 4.6/5 (8 reviews)
25 min.
Easy
20 verrines
3 IngredientsLast modified on: July 12th 2015
For 20 verrines, you will need:
- 1
1 lb + 5.1 oz Lemon Confectioner's Custard - 2
10.6 oz Arlesian Biscuits - 3
14.1 oz Italian Meringue
Change these quantities to make:
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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 1 lb + 5.1 oz 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 10.6 oz 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 | 290 RDI=110 % | 1,790 RDI=170 % | 700 RDI=110 % | 12,520 RDI=630 % | 52,440 RDI: 630 % |
| 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 20 verrines : 4.60 €
- Per verrines : 0.25 €
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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: Ramekins with almonds, apples and lemon, Clafoutis "Marie-Antoinette", Mini lemon millefeuilles, Lemon and lime custard tart, Strawberry feuilleté, ... 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, Pear and lime meringue pie, Rhubarb mousse, Frozen nougat, ... See them all 5
Arlesian Biscuits
You can get more informations, or check-out other recipes which use it, for example:
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