Lemon Meringue Parfait

by Tenina Holder

I was going to put it in the book….really, but I simply have too many recipes. Does that sound great or what? I have TOO. MANY. RECIPES. for the book…which only means one thing. You guys get the left overs! This is so easy, and really all you have to do is a little forward planning to have this on the table tomorrow night! (Nope, not an 'on the day-er'!)

Please enjoy…and don't forget to stay tuned for For Food's Sake Updates! Coming to a book store near you before Christmas!


  • 4 lemons, zest (thinly peeled, no pith attached)
  • 200 g sugar
  • 4 egg whites
  • 600 mls cream
  • 100 g homemade lemon curd Citrus Curd



Place lemon zest into a cool oven (120°C) and dehydrate until the zest become brittle and dry. Reserve zest until ready to use.


Place dried zest and sugar into Thermo bowl and mill 1 min/speed 10. Cool slightly. Repeat 1 min/speed 10. Cool, repeat.


Scrape down sides of bowl and remove sugar from bowl and set aside.


Preheat oven to 120°C and line a large baking tray with paper and set aside.


Place egg whites into clean, dry Thermo bowl. Whip 4 min/50°C/Butterfly/speed 3.


Slowly add 1 tsp lemon sugar at a time through hole in lid and whip 2 min/50°C/Butterfly/speed 3. The mixture will be runny. Spread it onto prepared tray and cook for 1 hour until well cooked, a little chewy in the centre but crunchy around the outside. Cool completely.


Line the base of a springform cake tin with paper.


Place cream into Thermo bowl. Whip 20-30sec/Butterfly/speed 4 or until very soft peaks form.


Add lemon butter and stir through 3 sec/speed 3. Remove Butterfly.


Break up meringue and add to bowl. With the aid of the spatula, incorporate 10 sec/speed 6.


Spread into prepared cake tin and freeze for a few hours.


Beautiful presentation can be achieved with shaped moulds or by making individual servings in ramekins or dariole moulds.


Serve with fresh berries.

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