Ingredients for 9 verrines
For the lemon cream :- 8cl lemon juice
- 180g sugar
- 80g butter
- 3 whole eggs + 2 yolks
For the meringue :
- 50g caster sugar
- 2 egg whites
- 6 palets bretons cookies
Crumble the palets bretons and divide between the 9 verrines.
Next, make the lemon cream:
Mix the sugar, 2 yolks, 3 eggs and juice in a saucepan.
Cook over low heat, stirring constantly with a whisk until the first broth is reached (be careful, the mixture can easily stick if the heat is too high).
Off the heat, add the butter to melt and mix well.
Divide the lemon cream between the verrines.
Place the verrines without their lids in your Little Desserts. Pour 50cl of hot water (approx. 50°C) into the base. Close your Little Desserts.
After connecting the appliance, select program 4 for 1 hour.
Leave the verrines to cool, then refrigerate for 2 hours.
Meanwhile, beat 2 egg whites until stiff and gradually add 50g sugar to obtain your meringue.
Using a piping bag, pipe meringue onto each verrine.
Lightly color your meringue with a kitchen blowtorch.
