Ingredients
Check off ingredients as you go
Makes 6 verrines
- 150 g (⅔ cup) lemon juice (lime if it’s in season)
- 1 tsp lemon zest
- 100 g (½ cup) sugar
- 1 Tbsp (12 g) cornstarch
- 3 large eggs
For the base
- 150 g (5 oz) speculoos cookies, roughly crumbled
For decorating
- a few raspberries
- a few small basil or mint leaves
Making the lemon curd
- Pour the lemon juice and zest into a saucepan. In a small bowl, whisk the eggs and sugar, add the cornstarch and pour everything into the saucepan. Set over medium heat and stir until thickened; the curd should coat the back of a spoon (it’s quick, about 5-7 minutes). Pour into a small bowl and let cool.
Assembling the verrines
- Roughly crumble the speculoos cookies (how many depends on the size of your glasses; I use 2 speculoos per glass) and spread them over the bottom of each verrine. Divide the lemon curd among the glasses and top with raspberries and a small basil or mint leaf.
Chill for several hours and serve cold.
Variations
- If you have a little extra time, you can top these verrines with a whipped cream made from coconut cream (at least 20% fat, otherwise it won’t whip).
- You can also sprinkle with crushed pistachios.