Lemon Parfait Recipes

LEMON MERINGUE PARFAIT

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 BAR PARFAIT

Steps:

• Cut lemon bar into bite-sized pieces. In small bowl, mix whipped topping, lemon juice, and a teaspoon of lemon peel. In small serving glass, layer lemon bar pieces and whipped topping mixture. Repeat until gone. Garnish with remaining lemon peel.

LEMON PARFAIT

Steps:

• Layer the lemon curd with scoops of lemon buttermilk sherbet, lemon sorbet, and rich lemon ice cream in two tall glasses. Sprinkle with the diced candied lemon rind. Serve immediately.

CREAMY LEMON PARFAIT

Steps:

• combine cream cheese sugar and salt in a bowl.
• beat with an electric mixer until smooth.
• add heavy cream and beat on low speed, scraping down the sides of the bowl as needed.
• increase the speed to medium and beat until soft peaks form.
• add lemon juice and zest and stir to blend.
• in 4 wine glasses or parfait bowls layer bottoms with berries, top with cream, layer with more berries.
• top each glass with a dollop of cream and garnish with mint.

LEMON BREAKFAST PARFAITS

Steps:

• In a small saucepan, bring milk and salt to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until milk is absorbed. Fluff with a fork; cool., In a small bowl, combine the sour cream, yogurt, honey and lemon zest. Stir in couscous., Combine the kiwi, blueberries and raspberries; spoon 1/4 cup into each of six parfait glasses. Layer with couscous mixture and remaining fruit. Garnish with ginger and mint.

LEMON PUDDING PARFAIT

Steps:

• Beat pudding mixes and milk in medium bowl with whisk 2 min. (Pudding will be thick.)
• Stir in COOL WHIP.
• Layer pudding mixture, cookie crumbs and berries in 6 parfait glasses.

LEMON MERINGUE PARFAIT

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.