Lemon Meringue Parfaits

Angel Food Bakery owner Katy Gerdes, shared a tasty Lemon Meringue Parfait recipe perfect for your next summer get together.

Lemon Meringue Parfaits

  • lemon or vanilla cake scraps (can use homemade cake or store bought mix or pre-made cake)
  • lemon curd (recipe below or store bought)
  • meringue frosting (recipe below)
  • garnishes (optional)
    • fresh berries
    • white chocolate
    • almonds
    • pistachios

Directions: Crumble cake pieces into bottom of parfait glasses. Layer with lemon curd and a few garnishes (if you want). Top with meringue frosting and decorate with garnishes.

Lemon Curd
1/4 C sugar
1/3 C fresh lemon juice (approximately 2 lemons)
2 eggs
1/4 C sugar
12T cold butter (1.5 sticks), cut into small chunks zest from juiced lemons
Boil 1st sugar and juice. Whisk eggs and 2nd sugar in separate bowl. Temper by slowly adding hot juice mixture into egg mixture, whisking constantly. Heat lemon-egg mixture in double boiler (whisking constantly) until thickened (about the consistency of yogurt). Add in butter and whisk until shiny and smooth and no butter chunks exist. Mix in zest. Cover with plastic wrap pressed on top and cool immediately in fridge.


Meringue Frosting
5 Egg Whites
1 1/4C   Sugar
1/2 tsp Cream of Tartar
1/2 tsp Vanilla
Combine whites, sugar & cream of tartar in  mixer bowl on top of double boiler. Whisk mixture over double boiler until it reaches 160 degrees.
Move to stand mixer and whisk egg mixture until stiff peaks form. Add in vanilla and any other flavorings.

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