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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.
77 K 4.6/5 (8 reviews)435436
Last 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
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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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 22 g RDI=34 % | 138 g RDI=52 % | 53 g RDI=73 % | 963 kcal RDI=48 % | 4,033 kJ RDI=48 % |
| Per verrines | 14 g RDI=22 % | 89 g RDI=34 % | 34 g RDI=48 % | 626 kcal RDI=31 % | 2,622 kJ RDI=31 % |
| Whole recipe | 143 g RDI=221 % | 897 g RDI=338 % | 348 g RDI=477 % | 6,262 kcal RDI=313 % | 26,218 kJ RDI=313 % |
How much will it cost?
For 10 verrines
2.30 €
Per verrines
0.25 €
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"Strawberry feuilletéMini lemon millefeuillesLemon and lime custard tartRamekins with almonds, apples and lemon See them all 5 (5)
Italian Meringue
You can get more informations, or check-out other recipes which use it, for example: Lemon Tart / Meringue PiePear and lime meringue pieRhubarb mousseLime meringue tartFrozen nougat See them all 5 (5)
Arlesian Biscuits
You can get more informations, or check-out other recipes which use it, for example:
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