Description
Delightful layers of creamy lemon curd, fluffy meringue, and a crunchy speculoos base, perfect for any occasion.
Ingredients
Scale
- 200g speculoos biscuits
- 100g melted butter
- 250ml crème fraîche
- 3 egg yolks
- 150g sugar
- Juice and zest of 2 lemons
- 3 egg whites
- A pinch of salt
- 50g sugar for meringue
Instructions
- Prepare the Speculoos Base: Crush the speculoos biscuits into fine crumbs and mix with melted butter. Press the mixture into the bottom of serving glasses.
- Create the Lemon Mixture: Whisk egg yolks and sugar until creamy. Add lemon juice and zest, then fold in the crème fraîche until smooth.
- Make the Meringue: Beat egg whites with a pinch of salt until soft peaks form. Gradually add sugar, whisking to stiff peaks, then fold into the lemon mixture.
- Layer and Chill: Spoon the lemon mixture onto the speculoos base and chill in the refrigerator for at least 2 hours before serving.
Notes
Allow the verrines to chill for at least 2 hours to set the creamy layer beautifully. You can make these in advance for easy serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg
Keywords: lemon meringue, dessert, verrines