Best Lemon Meringue Parfait Recipes

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LEMON MERINGUE PARFAIT



Lemon meringue parfait image

Need an easy dessert for a dinner party? Try this lemon meringue parfait. You can make it ahead of time and put it in the freezer until you're ready to serve

Provided by Orlando Murrin

Categories     Dessert

Time 4h20m

Number Of Ingredients 6

75g meringue nests (5 nests)
450ml double cream , chilled
1 tbsp caster sugar
1 lemon , zested
2-3 tbsp gin or vodka
5 tbsp of lemon curd , plus extra to drizzle

Steps:

  • Line a 20cm round tin, preferably loose-based, with cling film, using more than one piece if necessary to cover the bottom and up the sides, and pop in the freezer.
  • Roughly break up the meringues with your fingers into a bowl, aiming for nothing bigger than a golf ball.
  • Put the cream and sugar in a large bowl and whisk until starting to stiffen. Stop when it looks floppy, like Greek yogurt.
  • Grate over the lemon zest and sprinkle over the gin and meringue rubble. Use a large spoon or spatula to fold the cream up, over and round, until just combined.
  • Stir the lemon curd so it's gloopy rather than firm; if it remains too thick, dilute with a tsp of gin. Dollop over the surface of the cream. Take your spoon and fold it in, turning the bowl as you do so - no more than a dozen folds, so the curd forms streaks. Spoon gently into the tin and freeze for at least four hours. Once firm, cover with cling film.
  • About 10-20 mins before serving, remove the parfait from the freezer, invert onto a plate, peel away the cling film, and return right-side-up, at room temperature. Serve in wedges with lemon curd drizzled over and the fruit on the side.

Nutrition Facts : Calories 488 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 24 grams sugar, Fiber 0.1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

LEMON, BLACKBERRY, AND MERINGUE PARFAIT



Lemon, Blackberry, and Meringue Parfait image

An exuberant twist ofmeringue nearly escapes the pull of gravityin this light confection. Its layers include crunchy meringue, smoothlemon curd, frothy whipped cream, andjuicy blackberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

Swiss Meringue for Lemon, Blackberry, and Meringue Parfait
1 cup creme fraiche
Lemon Curd for Lemon, Blackberry, and Meringue Parfait
1 cup ripe blackberries
1 cup chilled heavy cream, whipped

Steps:

  • Preheat oven to 200 degrees, with racks in upper and lower thirds. Line two large rimmed baking sheets with parchment paper. Fit a pastry bag with an Ateco #22 star tip; fill with meringue. Pipe 12 to 16 long swirly shapes onto one of the prepared sheets. Gently spread remaining meringue 3/4 inch thick onto the other.
  • Bake 20 minutes. Reduce oven heat to 175 degrees; continue baking until meringue is dry but still white, 35 minutes more, rotating sheets halfway through. Transfer to a wire rack to cool completely. Set aside swirls; crumble meringue sheet.
  • Meanwhile, in a small bowl, combine creme fraiche and 1 cup lemon curd; refrigerate until ready to use.
  • To assemble parfaits, layer creme-fraiche mixture, crumbled meringue, and blackberries in serving glasses. Spoon some of the remaining 1/2 cup lemon curd into each glass. Top with whipped cream; garnish with meringue swirls. Serve immediately.

LEMON CURD FOR LEMON, BLACKBERRY, AND MERINGUE PARFAIT



Lemon Curd for Lemon, Blackberry, and Meringue Parfait image

Use this curd to make our Lemon, Blackberry, and Meringue Parfait. It's also delicious as a spread for scones or shortbread.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 5

6 large egg yolks
3/4 cup sugar
1 tablespoon finely grated lemon zest
1/2 cup freshly squeezed lemon juice
1/2 cup (1 stick) unsalted butter, cut into pieces

Steps:

  • Combine yolks, sugar, and lemon zest and juice in a medium heavy-bottom saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon, 8 to 10 minutes.
  • Pass mixture through a fine sieve into a medium bowl. Add butter, one piece at a time, stirring after each until butter is melted and combined.
  • Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Refrigerate until firm and thoroughly chilled, at least 1 hour.

LEMON MERINGUE PARFAIT



Lemon Meringue Parfait image

This version of Lemon Meringue Pie gets a sophisticated update by deconstructing the pie. The graham cracker, lemon curd, and meringue are layered in individual glasses for a dramatic effect.

Provided by Sebastien Rouxel

Categories     dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

2/3 cup all-purpose flour
1/3 cup cake flour
1/3 cup whole wheat flour
1/3 teaspoon salt
1/3 teaspoon baking soda
1/3 teaspoon cinnamon
2/3 cup butter
1/4 cup dark brown sugar
1/4 cup sugar
1/2 teaspoon honey
1/2 cup freshly squeezed lemon juice, from about 4 lemons
2/3 cup sugar
3 large eggs
1 cup butter
1/3 cup egg whites, from about 3 large eggs
1/2 cup sugar

Steps:

  • For the graham cracker crust: Weigh and mix your dry ingredients together in a bowl. In a stand mixer, cream the butter with both sugars and honey until thoroughly combined. Add to the butter/sugar mixture until just combined. Roll between two pieces of parchment paper to a ¼-inch thickness. Freeze 20 minutes. Note: Please refer to the written recipe for measurements as they've been adjusted from the video.
  • Preheat oven to 325 degrees F. Remove top sheet of parchment and bake 30 minutes until brown. When cool, break up pieces and pulse in a food processor until it resembles coarse crumbs. Set aside at room temperature.
  • For the lemon curd: In a saucepan whisk eggs, sugar and lemon juice and slowly bring to a boil, stirring the whole time (to prevent the eggs from cooking). Place through a strainer with a ladle or a China cap into a blender and with the motor on, add butter, a little at a time until emulsified. Set aside.
  • For the Swiss meringue: Place egg whites and sugar in a bowl set over simmering water and whisk until sugar is dissolved. Transfer to the bowl of a stand mixer and whip until soft peaks form. Set aside. Note: Please refer to the written recipe for measurements as they've been adjusted from the video. To assemble: Place graham cracker crumbs in the bottom of a serving glass and layer lemon curd followed by more graham cracker crumbs 3 times. Top with a dollop of meringue. Run a kitchen torch across the top for a toasty finish.

SWISS MERINGUE FOR LEMON, BLACKBERRY, AND MERINGUE PARFAIT



Swiss Meringue for Lemon, Blackberry, and Meringue Parfait image

Use this recipe to make our Lemon, Blackberry, and Meringue Parfait.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes 4 cups

Number Of Ingredients 4

4 large egg whites, room temperature
1 cup sugar
Pinch cream of tartar
1/2 teaspoon pure vanilla extract

Steps:

  • Whisk egg whites, sugar, and cream of tartar in a heatproof mixing bowl set over a pan of simmering water until sugar has dissolved and whites are hot to the touch, 3 to 3 1/2 minutes.
  • Remove from heat. Beat on low speed, gradually increasing to high, until stiff, glossy peaks form, about 10 minutes. Beat in the vanilla. Use immediately.

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