Best 6 Easy Lemon Parfaits Recipes

LEMON MERINGUE PARFAIT

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

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.

LEMON MERINGUE PARFAIT

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.

LEMON PEACH PARFAITS

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.

ICY LEMON-MINT PARFAITS

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

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.