Lemon meringue pie verrines

Ingredients

For the biscuit base:

• 3 speculaas cookies

For the lemon curd:

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

For the Italian meringue:

• 1 egg white (room temperature)
• 3 oz sugar
• 1 oz water

Materials

• piping bag
• star tip
• plain tip
• torch
• small verrines (ours hold 80ml)

Preparation

• For the lemon curd:
  Combine the eggs, sugar, and corn starch. Add the juice of 1 lemon and the zest, and mix well.
• Once the curd has thickened, remove it from the heat and add the butter in pieces. Mix until fully melted, then incorporate the juice of 1 lemon. Transfer to a piping bag and refrigerate for 2 hours.
  
• For the Italian meringue:
  Start whisking the egg whites at low speed while preparing the syrup.
• Heat the sugar and water in a saucepan until it reaches 116°C. At this point, increase the whisking speed of the egg whites. When the syrup reaches 118°C, pour it in a thin stream while whisking the egg whites.
  
• Continue whisking at high speed until the syrup reaches 244°F (118°C). Pour the syrup in a thin stream over the egg whites while whisking until the bowl cools down (this may take around 10 minutes).
• Crumble the speculaas cookies and place the crumbs at the bottom of the verrines.
  
• Pipe the lemon curd into the verrines.
• Pipe the meringue on top of the lemon curd.
  
• Finally, use a torch to brown the meringue.
• And there you have it, your lemon meringue pie verrines are ready!
  

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