Ingredients
Check off ingredients as you go
For 6 verrines
- 150g lemon juice (lime if in season)
- 1 tsp lemon zest
- 100g sugar (½ cup)
- 1 tbsp (12g) cornstarch
- 3 eggs
For the verrine base
- 150g speculoos cookies, roughly crumbled
For decoration
- a few raspberries
- a few small basil or mint leaves
Preparing the Lemon Cream (Lemon Curd)
- In a saucepan, pour the lemon juice and zest. In a small bowl, whisk together the eggs and sugar, add the cornstarch, and pour the mixture into the saucepan. Heat over medium heat and stir until thickened - the cream should coat the back of a spoon (this happens quickly, about 5-7 minutes). Pour into a small bowl to cool.
Assembling the Verrines
- In the verrines, roughly crumble the speculoos cookies (the amount depends on the size of your verrines - I use 2 cookies in mine) and arrange at the bottom. Divide the lemon cream among the verrines and top with raspberries and a small basil or mint leaf.
Refrigerate for several hours and serve chilled.
Variations
- If you have a bit more time, you can top these verrines with whipped cream made from coconut cream (with at least 20% fat content, otherwise it won’t whip).
- You can also sprinkle with crushed pistachios.