Lemon meringue parfait
- Preparation and cooking time
- plus at least 4 hrs freezing (no cook)
- Serves 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
- STEP 1
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.
- STEP 2
Roughly break up the meringues with your fingers into a bowl, aiming for nothing bigger than a golf ball.
- STEP 3
Put the cream and sugar in a large bowl and whisk until starting to stiffen. Stop when it looks floppy, like Greek yogurt.
- STEP 4
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.
- STEP 5
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.
- STEP 6
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.