Lemon Meringue Verrine

Preheat the oven to 200°C. In a bowl, combine all the crumble ingredients and work them with your fingertips until you get a slightly dense shortcrust texture.

Spread the crumble evenly on a baking sheet lined with parchment paper and bake until golden brown.

Remove from the oven and let it cool completely before breaking it into large pieces.

In a bowl, rub the sugar with the zest. Add the eggs and lemon juice. Mix well. Place the bowl over a double boiler and whisk until the mixture thickens into a curd. Stir in the butter and mix until smooth.

Heat the sugar and water to 59°C. Once the syrup reaches 60°C, start whipping the egg whites until soft peaks form, then pour in the hot syrup in a thin stream.