LEMON MERINGUE PARFAIT
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
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.
LEMON MERINGUE PARFAIT
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
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 MERINGUES
Lemon extract brightens up classic meringue cookies.
Provided by Food Network
Categories dessert
Time 3h20m
Yield about 42 meringues
Number Of Ingredients 5
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment.
- Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, gradually add the sugar and then continue to beat until stiff peaks form. Beat in the lemon extract.
- Transfer the mixture to a pastry bag fitted with a star tip and pipe 1-inch meringues on the prepared baking sheets about 1 inch apart. Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Turn off the oven but leave the meringues inside with the door cracked open until they are completely cool and dry, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.
LEMON MERINGUE PARFAITS
This icy treat is inspired by good old-fashioned lemon meringue pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h30m
Number Of Ingredients 4
Steps:
- Divide sherbet among four 6-ounce ramekins or custard cups; cover with plastic wrap, and freeze until very firm, at least 2 hours.
- Preheat oven to 475 degrees. With an electric mixer, beat egg whites with a pinch of salt on medium-high speed until soft peaks form. With mixer on low speed, gradually add sugar (about 1 tablespoon every 20 seconds); continue beating until peaks are stiff and glossy.
- With a flexible spatula, mound meringue on sherbet; swirl and spread to edges of ramekins with the back of a spoon. Place on a baking sheet; bake until meringue is golden, 2 to 3 minutes. Serve immediately.
Nutrition Facts : Calories 179 g, Fat 2 g, Fiber 2 g, Protein 3 g
LEMON MERINGUE CUPCAKES
An enjoyable twist on the traditional Easter dessert, these lemon meringue cupcakes consist of the moistest cupcakes you will ever have, filled with creamy--yet fairly light--lemon curd and topped with a marshmallow-like meringue.
Provided by CookieGirl
Categories Holidays and Events Recipes Easter Desserts
Time 1h
Yield 12
Number Of Ingredients 17
Steps:
- Combine lemon juice, eggs, sugar, and lemon zest for lemon curd in a small saucepan over low heat. Cook, whisking constantly, until thick enough to coat the back of a spatula or spoon, about 10 minutes. Remove from the heat and strain through a sieve into a bowl. Stir in butter until melted; set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour, sugar, baking powder, and salt for cupcakes into a large bowl. Pour milk, oil, vanilla extract, and egg onto the dry mixture. Mix thoroughly with an electric mixer of by hand. Pour in hot water and mix to combine; batter will be thin. Spoon batter into the prepared muffin liners, filling about 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Core each cupcake using either a corer or a knife. Spoon in lemon curd.
- Pour sugar and egg whites into a large bowl. Place the bowl over a saucepan or pot of simmering water. Whisk constantly until sugar is dissolved and egg whites are warm, to between 120 and 140 degrees F (49 to 60 degrees C) on a thermometer, 4 to 6 minutes. Remove from the heat.
- Mix in lemon juice and whip at high speed until stiff peaks form. Pipe meringue onto the cupcakes.
- Set an oven rack about 10 inches from the heat source and preheat the oven's broiler.
- Place cupcakes under the preheated broiler until meringue has browned, about 2 minutes.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 38.1 g, Cholesterol 71.7 mg, Fat 9.9 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 3.5 g, Sodium 223.6 mg, Sugar 27.1 g
LEMON MERINGUE PARFAITS
From "Everyday Foods" No. 24 (July/August 2005). Like a frozen lemon meringue pie -- yum!
Provided by KLHquilts
Categories Frozen Desserts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Divide sherbet among four ramekins or custard cups. Cover with plastic wrap and freeze until REALLY firm (at least 2 hours). Get it as cold as you can!
- Preheat oven to 475.
- With an electric mixer, beat egg whites with a pinch of salt on medium-high speed until soft peaks form.
- With mixer on low speed, gradually add sugar (add about 1 tablespoon every 20 seconds); continue beating until peaks are stiff and glossy.
- With a flexible spatula, mound meringue on sherbet; swirl and spread to the edges of ramekins with the back of a spoon. Place on a baking sheet and bake until meringue is golden (2-3 minutes). Serve immediately!
Nutrition Facts : Calories 179.6, Fat 1.5, SaturatedFat 0.9, Sodium 61.4, Carbohydrate 39.3, Fiber 2.4, Sugar 34.8, Protein 2.6
LEMON, BLACKBERRY, AND MERINGUE PARFAIT
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
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 GELATIN PARFAITS
The lemon gelatin might sound like nothing more than lemon-flavor Jell-O (and you can certainly use lemon Jell-O if you want to save a little money and a tiny bit of effort over juicing lemons or buying lemon juice), but in this case "authentic" is also "easy," and the real flavor of lemon is much nicer than the artificial flavor used in Jell-O and other brands.
Provided by looneytunesfan
Categories Gelatin
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put 1/2 cup of the water in a small bowl, sprinkle the gelatin over it and stir. Let soften for 2 minutes. Meanwhile, in a medium saucepan combine the remaining 3 1/4 cups of water, 1 1/2 cups of the sugar, the lemon juice and the lemon zest and bring to a boil. Remove from heat and add the softened gelatin, stirring for 1 minute or more to dissolve all lumps. Stir in a few drops of food coloring, if desired.
- Pour into a heat-safe medium-size bowl, let cool, cover with plastic wrap and refrigerate until firm (at least 6 hours).
- Just before serving, whip the cream with the remaining 3 tablespoons of sugar, until it holds stiff peaks.
- Fill goblets or sundae glasses halfway with gelatin, top with half of the whipped cream, then fill with more gelatin and top with remaining whipped cream. Garnish with mint sprigs, lemon zest curls or slices and serve.
Nutrition Facts : Calories 347.6, Fat 11, SaturatedFat 6.8, Cholesterol 40.8, Sodium 21.8, Carbohydrate 62.4, Fiber 0.3, Sugar 57.8, Protein 3.8
More about "lemon meringue parfaits recipes"
BEST LEMON MERINGUE PIE PARFAITS RECIPE - DELISH
From delish.com
Cuisine AmericanCategory Baby Shower, Mother's Day, Summer, DessertServings 4Total Time 1 hr 30 mins
- For the graham cracker crust: In a small bowl, stir together graham cracker crumbs and melted butter.
- For the lemon curd: In a medium metal bowl, whisk together egg yolks and sugar until smooth, about 1 minute.
- Once water is simmering, reduce heat to low and place bowl on top of saucepan. (Bowl should fit on top of saucepan without touching the water.) Whisk until thickened, about 10 to 15 minutes, or until mixture is pale yellow and coats the back of a spoon. (It should feel thick as you pull your whisk through it and the trail of the whisk shouldn’t disappear immediately.) Remove from heat and stir in butter, 1 tablespoon at a time, allowing each to melt before adding the next.
LEMON MERINGUE PARFAITS - IMPERIAL SUGAR | RECIPES
From imperialsugar.com
Servings 5Estimated Reading Time 2 minsCategory Cobblers & Puddings
10 BEST LEMON PARFAIT DESSERT RECIPES | YUMMLY
From yummly.com
LEMON RECIPES: MERINGUE, CAKE, PARFAIT, POSSET - GREAT …
From greatbritishchefs.com
LEMON MERINGUE S’MORES PARFAITS | THE 36TH AVENUE
From the36thavenue.com
LEMON MERINGUE PARFAITS | DIXIE CRYSTALS - RECIPES
From dixiecrystals.com
THERMOMIX RECIPE: LEMON MERINGUE PARFAIT | TENINA.COM
From tenina.com
LEMON MERINGUE PARFAIT - WOMAN'S DAY
From womansday.com
MINI LEMON MERINGUE PIE PARFAITS (WITH MARSHMALLOW MERINGUE!)
From yestoyolks.com
LEMON MERINGUE PARFAIT | RECIPE | LEMON MERINGUE, FRUIT PARFAIT ...
From pinterest.com
RECIPE: LEMON DELIGHT CAKE PARFAIT STEP BY STEP WITH PICTURES
From handy.recipes
LEMON MERINGUE YOGURT PARFAIT | NATIONAL HONEY BOARD
From honey.com
LEMON MERINGUE ICED PARFAIT - HOWEL FOOD - FOOD SPECIALIST
From howelfood.co.uk
LEMON MADELEINE MERINGUE - SUGAR BOWL BAKERY
From sugarbowlbakery.com
MEYER LEMON PARFAITS - RACHEL COOKS®
From rachelcooks.com
LEMON MERINGUE PARFAITS - PASTRY AT HOME
From pastryathome.com
THE BEST NO-BAKE LEMON CURD PARFAIT RECIPES WE CAN FIND
From apronstringsblog.com
LEMON MERINGUE PARFAITS - SPRINKLE SOME SUGAR
From sprinklesomesugar.com
LEMON PARFAIT | RICARDO
From ricardocuisine.com
LEMON MERINGUE CHEESECAKE PARFAITS - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
PERFECT MERINGUE LEMON PARFAIT - PLAIN.RECIPES
From plain.recipes
LEMON MERINGUE S'MORES PARFAITS – LEMON TREE DWELLING
From lemontreedwelling.com
LEMON MERINGUE PIE PARFAITS • BAKERITA
From bakerita.com
LEMON PARFAIT: A QUICK AND SWEET NO-BAKE DESSERT - CHOPNOTCH
From chopnotch.com
LOW-CARB LEMON MERINGUE PARFAITS | KETODIET BLOG
From ketodietapp.com
LEMON MERINGUE PIE PARFAITS | RECIPE | LEMON DESSERT RECIPES, …
From pinterest.ca
HOW TO MAKE LEMON MERINGUE PIE PARFAITS - DELISH
From delish.com
SIMPLE LEMON MERINGUE PIE PARFAITS | FROM CUPCAKES TO CAVIAR
From fromcupcakestocaviar.com
LEMON-LIME FROZEN PARFAIT - RICARDO
From ricardocuisine.com
LEMON MERINGUE CHEESECAKE PARFAITS | RECIPE | LEMON MERINGUE …
From pinterest.ca
LEMON PARFAITS RECIPE
From cajungrocer.com
LEMON PAVLOVA PARFAITS FOR A SUMMER PICNIC
From constellationinspiration.com
LEMON MERINGUE PIE PARFAITS | RECIPE | PARFAIT RECIPES, RECIPES, …
From pinterest.com
LEMON MERINGUE PARFAIT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LOW-CARB LEMON MERINGUE PARFAITS | KETODIET BLOG
From ketodietapp.com
EASY LEMON MERINGUE PARFAITS RECIPE | COUNTDOWN
From countdown.co.nz
EASY LEMON MERINGUE CUPCAKES - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
LEMON MERINGUE PARFAITS – FOOD, FASHION, FUN
From twincitieslive.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love