Lemon Blackberry And Meringue Parfait Recipes

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LEMON BLACKBERRY PARFAITS



Lemon Blackberry Parfaits image

I love the freshness of lemon, and with added seasonal blackberries, this rich, creamy dessert is so wonderful! Serve immediately if you like crisp graham crackers, or within 4 hours for a moister crumb. -Amber Needham, Bellbrook, Ohio

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 9

3 large eggs
1/2 cup plus 1/4 cup sugar, divided
3/4 cup lemon juice
1 tablespoon grated lemon zest
2 tablespoons butter
4 ounces fat-free cream cheese
1 cup plus 6 tablespoons reduced-fat whipped topping, divided
3 cups fresh blackberries
3 whole graham crackers, crushed

Steps:

  • In a small heavy saucepan over medium heat, whisk the eggs, 1/2 cup sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Transfer to a small bowl; cool. Cover and refrigerate until chilled., In a small bowl, beat cream cheese and remaining sugar until smooth. Fold in lemon mixture and 1 cup whipped topping. Spoon half of the cream cheese mixture into six parfait glasses. Top with half of the berries and half of the cracker crumbs. Repeat layers. Top with remaining whipped topping. Serve immediately.

Nutrition Facts : Calories 292 calories, Fat 9g fat (5g saturated fat), Cholesterol 117mg cholesterol, Sodium 213mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 4g fiber), Protein 8g protein.

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

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.

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