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Ingredients
Lemon Curd
- 6 tablespoons unsalted butter, room temperature
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 eggs
- 5 egg yolks (save 4 of the whites for meringue)
- 3/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
Meringue
- 4 egg whites, room temperature
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- Pinch cream of tartar
- 1 teaspoon vanilla extract
- 4-5 graham crackers, crushed
- Pinch salt
Directions
- Prepare lemon curd: In a medium-sized bowl, cream butter and sugar until light and fluffy, about two minutes. Beat in eggs, egg yolks, lemon juice, lemon zest, and salt until combined. Pour mixture into a saucepan and heat on low, stirring frequently until thickened, about 10-15 minutes. Remove from heat and allow to cool to room temperature.
- Prepare meringue: Add 1-inch water to a pot and bring to a simmer. Whisk all ingredients together in a heat-safe bowl. Place bowl on top of simmering water and whisk for about 3-5 minutes until egg mixture is warm to the touch. Transfer bowl to stand mixer fitted with a whisk attachment and beat mixture until thick, glossy, stiff peaks form. Beat in vanilla.
- Place 1-2 tablespoons of crushed graham crackers in the bottom of each glass. Start with lemon curd and place 1-2 tablespoons on top of graham cracker layer. Add 1-2 tablespoons of meringue. Repeat with lemon curd. Finish with meringue all the way to the top. Optional: Toast top of each parfait with a culinary torch.
- Tip for assembling: Spoon lemon curd and meringue in two separate plastic bags and snip a corner off to pipe into each glass.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Jessica Kraft @SprinkleSomeSugar.
