Slice of lemon meringue parfait on a plate topped with strawberries

Lemon meringue parfait

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Prep: 20 mins plus at least 4 hrs freezing (no cook)

Easy

Serves 6

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

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: Per serving

  • kcal488
  • fat41g
  • saturates25g
  • carbs24g
  • sugars24g
  • fibre0.1g
  • protein2g
  • salt0.1g
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Ingredients

  • 75g meringue nests (5 nests)
  • 450ml double cream, chilled
  • 1 tbsp caster sugar
  • 1 lemon, zested
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2-3 tbsp gin or vodka
    Gin

    Gin

    jinn

    Like all safe alcoholic drinks, gin is based on ethanol, an intoxicating liquid chemical that…

  • 5 tbsp of lemon curd, plus extra to drizzle

Method

  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.

  2. Roughly break up the meringues with your fingers into a bowl, aiming for nothing bigger than a golf ball.

  3. Put the cream and sugar in a large bowl and whisk until starting to stiffen. Stop when it looks floppy, like Greek yogurt.

  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.

  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.

  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.

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