Indulge in the delightful symphony of flavors and textures with our collection of easy lemon parfait recipes. These culinary masterpieces are not only a feast for the eyes but also a tantalizing treat for the taste buds. From classic lemon parfaits with their creamy, tangy filling and crispy meringue topping to modern twists featuring layers of lemon curd, mascarpone, and fresh berries, our curated selection offers something for every palate. Whether you're a novice cook seeking a simple yet elegant dessert or an experienced baker looking to impress your guests, these recipes will guide you effortlessly towards creating perfect lemon parfaits that will leave a lasting impression.
Let's cook with our recipes!
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.
BLUEBERRY LEMON PARFAIT
I adapted this recipe from one I found online that used blueberries, lemon yogurt, and crushed gingersnap cookies. I couldn't find lemon yogurt and I needed some cake in there! A great and easy summer dessert. Variation: If you don't like yogurt, try this with lemon pudding! Or change it up and use lemon pound cake with white chocolate pudding!
Provided by Dwynnie
Categories Dessert
Time 40m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Mix the lemon curd into the yogurt until mostly smooth.
- Layer 1/3 of the pound cake, with approximately 4 Tbs of yogurt mixture, and 1/4 cup blueberries in a parfait glass.
- Repeat Step 2, reserving a few blueberries for the top of each glass.
- Top with the remaining cake and spoon approximately 3 Tbs of the yogurt mixture into the center of the glass.
- Top with the reserved blueberries and a mint leaf (if wanted) for garnish.
- Refrigerate for 30 minutes before serving.
Nutrition Facts : Calories 157.4, Fat 4.5, SaturatedFat 2.6, Cholesterol 15.9, Sodium 57.8, Carbohydrate 26.7, Fiber 3.5, Sugar 20.1, Protein 5.3
LEMON MERINGUE PARFAIT
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
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 PEACH PARFAITS
These parfaits not only look amazing, but they are wonderfully cool, sweet and tangy. Sliced peaches are layered with pound cake and a light lemon sauce before being chilled and topped with a dollop of sweetened whipped cream. They will make you want to have dessert first!
Provided by RRSPANGLE
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Place peach slices into a large bowl, and sprinkle with brown sugar. Stir to coat, and set aside.
- In a medium metal bowl, stir together the white sugar, flour, lemon zest and salt. Whisk in the lemon juice until the mixture is smooth. Gradually whisk in the boiling water.
- In a smaller bowl, whisk the yolks together. Gradually whisk in about 1/2 cup of the hot lemon mixture. Then whisk the yolk mixture back into the larger bowl. Set the bowl over a pan of simmering water. Cook, stirring frequently until the mixture is thick enough to coat the back of a metal spoon. Remove from the heat and whisk in the butter. Set aside.
- In each parfait glass, make a layer of pound cake cubes, about 1/2 cup. Top with about 2 tablespoons of lemon sauce, then 1/4 cup of peach slices. Repeat the layers one more time. Top with 1 tablespoon of the lemon sauce. Refrigerate for at least 1 hour to be sure it is thoroughly chilled. Top each parfait with a dollop of whipped cream before serving.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 64.6 g, Cholesterol 196.6 mg, Fat 17.6 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 10.1 g, Sodium 346 mg, Sugar 48.9 g
ICY LEMON-MINT PARFAITS
Provided by Mary Cech
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Combine 2 cups mint leaves, 1 1/4 cups water, and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Reduce heat to very low; cook 5 minutes without simmering. Pour through fine strainer into 8x8x2-inch glass baking dish. Cool to room temperature; mix in lemon juice. Cover and freeze until firm, stirring occasionally, at least 6 hours or overnight.
- Using electric mixer, beat cream, sugar, and mint in medium bowl until peaks form. (Can be made 4 hours ahead. Cover and chill. Rewhisk to thicken before using.)
- Using fork, scrape granité to form crystals. Place 4 berry slices in each of 6 glasses. Top with 1 generous tablespoon minted cream, then 4 berry slices. Spoon 1/4 cup granité over. Repeat layering with berry slices, minted cream, and granité. Garnish each with berry slice and mint leaf.
LEMON PARFAIT
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
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.
Tips:
- Choose ripe, juicy lemons. This will ensure that your parfaits have the best flavor.
- Zest the lemons before juicing them. This will give your parfaits a more intense lemon flavor.
- Use fresh herbs, such as mint or basil, to garnish your parfaits. This will add a pop of color and freshness.
- If you don't have time to make your own lemon curd, you can use store-bought lemon curd instead. Just be sure to choose a high-quality brand.
- Feel free to experiment with different flavors and toppings. You could add berries, nuts, or even chocolate chips to your parfaits.
Conclusion:
Lemon parfaits are a delicious and refreshing dessert that are perfect for any occasion. They're easy to make and can be customized to your liking. So next time you're looking for a sweet treat, give lemon parfaits a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love