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 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.
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