Lemon Meringue Pie Parfait Recipe

Juice the Lemons

Roll the lemons on the counter to soften them, then cut in half and juice them until you have about 1 cup of fresh lemon juice.

Prepare the Mixture

In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, cornstarch, and water until well combined.

Cook the Curd

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and reaches a gentle boil. This should take about 8-10 minutes.

Add Butter

Remove from heat and stir in the butter until fully melted and incorporated. Let the lemon curd cool before using.

Whip the Egg Whites

In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.

Gradually Add Sugar

Slowly add the granulated sugar and cream of tartar while continuing to beat the egg whites on high speed until stiff peaks form and the mixture is glossy.

Layer the Ingredients

In parfait glasses or bowls, layer the graham cracker crumbs, lemon curd, and whipped cream. Repeat the layers until the glasses are full.

Top with Meringue

Spoon the meringue on top of the parfaits, spreading it to the edges to seal in the filling.

Toast the Meringue

Using a kitchen torch, lightly toast the meringue until golden brown. Alternatively, you can place the parfaits under a broiler for a few minutes, watching closely to prevent burning.

Garnish and Serve

Garnish with fresh berries and mint leaves before serving. Enjoy your delightful Lemon Meringue Pie Parfait!