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Slice of lemon meringue parfait on a plate topped with strawberries

Lemon meringue parfait

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  • Preparation and cooking time
    • Prep:
    • 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

  • Freezable
  • Gluten-free
Nutrition: Per serving


  • 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.

Recipe from Good Food magazine, August 2017

Goes well with


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