Lemon Meringue Parfait Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.

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!

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.

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.