Lemon Meringue Verrine
Recipe for
Serves 4
Preparation time
20 minutes
Cooking time
10 minutes
Difficulty
Ingredients
100 g biscuits
For the lemon cream
3 eggs
10cl lemon juice
100 g powdered sugar
100 g of Fléchard dry butter
For the meringue
3 egg whites
100 g powdered sugar
Preparation
Prepare the lemon cream. Whisk the eggs with the caster sugar. Add the lemon juice and melted butter. Pour into a saucepan and place over the heat. Heat over low heat, stirring constantly. When the cream has thickened, remove the saucepan from the heat. Pour into a bowl and leave to cool.
Coarsely crumble the cookies and place in the bottom of the verrines. Spread the lemon cream over the top. Set aside in a cool place.
Prepare the meringue. Beat the egg whites until stiff and gradually fold in the caster sugar. When the whites are stiff, stop whisking. Transfer the meringue to a piping bag. Poach the meringue on each of the verrines and brown with a blowtorch. Enjoy without delay.
Tips
For a more original recipe, you can make a lemon basil cream. simply add a dozen chopped basil leaves to the lemon cream before heating. Strain the lemon cream before spooning into the verrines.