Lemon meringue pie verrines

Ingredients

• 3 speculaas cookies

Lemon curd :

• 2 lemons
• 1/3 cup sugar
• 3 eggs
• 3.5 tsp corn starch
• 1/3 cup butter

Italian meringue :

• 1 egg white
• 3 oz sugar
• 1 oz water

Preparation

• The lemon curd :
  Combine the eggs with the sugar and the corn starch. Add 2 lemons juice and the peel of one of them. Mix well, then thicken it on medium heat, constantly stiring with a whisker.
• Once the curd has gotten thick enough, take it out of the heat, and all the butter. Mix until it has all melted, and add the last lemon juice. Transfer in a piping bag and refrigerate 2 hours.
  
• The Italian meringue :
  Start whisking the egg whites : they have to be foamy.
• Put the sugar and the water in a pot, and bring to a boil. Put your thermometer in it and wait until the syrup reaches 240°F (116°C).
  
• Then, whisk at high speed, and wait until the syrup reaches 244°F (118°C). Pour the syrup in a thin stream on the egg whites while whisking and whisk until the bowl gets cold again (it can take around 10 minutes).
• Crumble the speculaas cookies and transfer into the verrines.
  
• Pipe the lemon curd in the verrines.
• Pipe the meringue on top.
  
• Finally, grill the meringue using a torch.
• There you are, your lemon meringue pie verrines are ready !