Lemon Parfait Recipes

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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

CREAMY LEMON PARFAIT



Creamy Lemon Parfait image

Make and share this Creamy Lemon Parfait recipe from Food.com.

Provided by chia2160

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

6 ounces cream cheese, softened
3/4 cup confectioners' sugar, sifted
1 pinch salt
1 cup heavy cream
1 1/2 tablespoons fresh lemon juice
1 teaspoon grated lemon, zest of
4 cups blueberries or 4 cups raspberries
of fresh mint (to garnish) (optional)

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 MERINGUE PARFAIT



Lemon Meringue Parfait image

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

2/3 cup all-purpose flour
1/3 cup cake flour
1/3 cup whole wheat flour
1/3 teaspoon salt
1/3 teaspoon baking soda
1/3 teaspoon cinnamon
2/3 cup butter
1/4 cup dark brown sugar
1/4 cup sugar
1/2 teaspoon honey
1/2 cup freshly squeezed lemon juice, from about 4 lemons
2/3 cup sugar
3 large eggs
1 cup butter
1/3 cup egg whites, from about 3 large eggs
1/2 cup sugar

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 GELATIN PARFAITS



Lemon Gelatin Parfaits image

The lemon gelatin might sound like nothing more than lemon-flavor Jell-O (and you can certainly use lemon Jell-O if you want to save a little money and a tiny bit of effort over juicing lemons or buying lemon juice), but in this case "authentic" is also "easy," and the real flavor of lemon is much nicer than the artificial flavor used in Jell-O and other brands.

Provided by looneytunesfan

Categories     Gelatin

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

3 3/4 cups cold water, divided
3 (1/4 ounce) envelopes unflavored gelatin
1 1/2 cups sugar, plus
3 tablespoons sugar, divided
1 1/2 cups fresh lemon juice (from about 9 lemons)
1 teaspoon grated lemon zest
yellow food coloring (optional)
3/4 cup heavy cream
1 sprig of fresh mint (to garnish) (optional)
lemon zest, curls (to garnish) (optional)
lemon slice (to garnish) (optional)

Steps:

  • Put 1/2 cup of the water in a small bowl, sprinkle the gelatin over it and stir. Let soften for 2 minutes. Meanwhile, in a medium saucepan combine the remaining 3 1/4 cups of water, 1 1/2 cups of the sugar, the lemon juice and the lemon zest and bring to a boil. Remove from heat and add the softened gelatin, stirring for 1 minute or more to dissolve all lumps. Stir in a few drops of food coloring, if desired.
  • Pour into a heat-safe medium-size bowl, let cool, cover with plastic wrap and refrigerate until firm (at least 6 hours).
  • Just before serving, whip the cream with the remaining 3 tablespoons of sugar, until it holds stiff peaks.
  • Fill goblets or sundae glasses halfway with gelatin, top with half of the whipped cream, then fill with more gelatin and top with remaining whipped cream. Garnish with mint sprigs, lemon zest curls or slices and serve.

Nutrition Facts : Calories 347.6, Fat 11, SaturatedFat 6.8, Cholesterol 40.8, Sodium 21.8, Carbohydrate 62.4, Fiber 0.3, Sugar 57.8, Protein 3.8

LEMON PARFAIT



Lemon Parfait image

This sophisticated lemon parfait contrasts the different degrees of richness, sweetness, and acidity of lemon-buttermilk sherbet, lemon sorbet, layers of lemon curd, and rich lemon ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2

Number Of Ingredients 5

1/2 cup Lemon Curd
Lemon Buttermilk Sherbet
Lemon Sorbet
Rich Lemon Ice Cream
5 strips Candied Lemon Rind, cut into a 1/4-inch dice

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.

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