Elegant Lemon Meringue Verrines Dessert Easy Recipe

Introduction

Individual Lemon Meringue Verrines are a refined and elegant way to enjoy the classic lemon meringue dessert in a modern presentation. Each glass features layers of tangy homemade lemon cream, crunchy biscuit crumbs and a cloud of glossy meringue lightly toasted until golden. Because the dessert is served in individual portions, it always looks chic and perfectly presented. These verrines are ideal for dinner parties, special occasions or anytime you want a lighter yet still indulgent dessert.

The combination of textures is what makes this recipe unforgettable. The lemon cream is smooth and silky, the biscuit layer adds delicate crunch and the meringue provides a sweet and airy finish. Furthermore, the fresh lemon zest gives a vibrant citrus aroma that balances the sweetness perfectly. Even better, the recipe is surprisingly simple and can be partly prepared in advance.

History and Background of the Recipe

Lemon meringue pie is a well-known classic with roots in European pastry traditions. Over time, pastry chefs began transforming traditional pies into modern verrines. A verrine is a dessert served in a small glass to showcase beautiful layers. This style became especially popular in French cuisine, where presentation and texture contrasts are highly valued. As a result, lemon meringue verrines bring all the beloved elements of the original dessert but in a lighter, more visually appealing way.

Ingredients

Juice and zest of 2 lemons (about 120 ml juice)
2 eggs
80 g granulated sugar
40 g unsalted butter
80 g shortbread biscuits
2 egg whites
100 g icing sugar

Preparation

Step 1: Prepare the lemons

Finely grate the lemon zest and squeeze the lemons to collect the juice. Set aside.

Step 2: Start the lemon cream

In a saucepan, whisk the eggs together with the granulated sugar until smooth. Add the lemon zest and juice.

Step 3: Cook the lemon cream gently

Place the saucepan over low heat and cook while stirring constantly. The mixture will slowly thicken into a smooth lemon cream. Avoid boiling to prevent the eggs from curdling.

Step 4: Add the butter

Remove the saucepan from the heat and add the butter in small pieces. Stir until fully melted and the cream becomes silky. Allow it to cool completely.

Step 5: Prepare the biscuit layer

Roughly crumble the shortbread biscuits. You can leave some slightly larger crumbs for added texture.

Step 6: Assemble the verrines

Spoon a layer of lemon cream into each glass, then add a layer of biscuit crumbs. Repeat with another layer of lemon cream so the glasses are attractively filled.

Step 7: Make the meringue

Whisk the egg whites until stiff peaks form. Gradually add the icing sugar while continuing to whisk until the meringue becomes thick, shiny and stable.

Step 8: Pipe the meringue

Transfer the meringue into a piping bag and pipe generous swirls on top of each verrine.

Step 9: Torch until golden

Lightly brown the meringue with a kitchen blowtorch until beautifully golden. If you do not have a blowtorch, you can briefly place the verrines under a hot grill, watching carefully.

Nutritional Information (Estimated per Serving)

Calories: 350–400 kcal
Fat: 15–18 g
Carbohydrates: 45–50 g
Protein: 6–8 g
Sugars: Moderate to high

Values vary depending on biscuit and sugar quantity. This dessert is indulgent but served in balanced individual portions.

Frequently Asked Questions

Can I make the lemon cream in advance?

Yes. The lemon cream keeps well in the refrigerator for up to 24 hours. Assemble the verrines shortly before serving.

Can I replace the shortbread biscuits?

Absolutely. Speculoos, digestive biscuits or graham crackers all work beautifully and each offers a unique flavor twist.

Is it safe to use raw egg whites?

If you prefer, use pasteurized egg whites for the meringue. They whip well and reduce food-safety concerns.

Can I avoid using a blowtorch?

Yes. Place the filled verrines briefly under a very hot grill, but keep a close eye on them to prevent burning.

Can I double the recipe?

Easily. This recipe scales well for larger gatherings. Just keep the lemon cream gently cooked and the meringue well whipped.

Conclusion

Individual Lemon Meringue Verrines are a stunning and delicious dessert that blends freshness, sweetness and elegance in every spoonful. The tangy lemon cream contrasts beautifully with the sweet toasted meringue, while the biscuit crumbs add the perfect crunch. Because they are served in individual glasses, these verrines are ideal for entertaining and always look impressive. Prepare the lemon cream ahead, assemble before serving and enjoy a refined take on a much-loved classic.

Glass lemon meringue verrines filled with layered lemon cream and crumbled biscuits, topped with piped golden-brown meringue.

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