Cups of lemon cream and soft meringue

What does it include?

Ingredients

• 200 g of cookies (Maria type)
• 80 g melted butter
• 3 eggs (separate yolks and whites)
• 120g sugar
• 100 ml lemon juice
• Zest of 1 lemon
• 50 g extra sugar for meringue

How to prepare it step by step?

Preparation

1. Crush the cookies and mix with melted butter. Press into the bottom of 6 glasses and refrigerate for 15 minutes to compact the base.
2. In a saucepan, mix the yolks with 60 g of sugar, the juice, and the lemon zest. Cook over low heat, stirring constantly, until the mixture thickens (lemon pastry cream), about 6-8 minutes. Remove and let cool.
3. Spread the lemon cream over the bases in the glasses and smooth the surface.
4. Beat the egg whites until stiff and add 50 g of sugar until you obtain a shiny and firm meringue.
5. With the help of a piping bag or spoon, place meringue on each glass, forming peaks.
6. Toast the meringue with a kitchen torch until lightly browned. If you don't have a torch, gratin in the oven for 1-2 minutes at maximum power, watching closely.
7. Let it rest for a couple of minutes until the meringue stabilizes.
8. Garnish with fine lemon zest or a touch of raspberry.
9. Keep refrigerated until serving (not long if you used a blowtorch, to preserve texture).