Lemon meringue pie in verrines

Ingredients

For the biscuit base:

• 3 speculoos cookies (or Breton shortbread cookies)

For the lemon curd:

• 2 unwaxed lemons
• 72 g sugar
• 3 eggs
• 9 g cornstarch
• 72 g butter

For the Italian meringue:

• 30 g egg white (at room temperature)
• 60 g sugar
• 20 ml 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.
• Cook over medium heat until the mixture thickens. Remove from the heat and add the butter in pieces. Mix well, then stir in 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.
  
• Beat the egg whites with the syrup until the bowl is cool.
• 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!
  

Attributes

Questions

Photos of members who cooked this recipe