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Lemon Meringue Parfaits
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Lemon Meringue Parfaits
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Your favorite lemon meringue pie in adorable mini parfait form! Sweet and tart lemon curd is paired with sweet meringue for the ultimate treat.

Prep time
Bake/Cook time
5-6 parfaits
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Lemon Meringue Parfaits
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
5-6 parfaits


Lemon Curd

  • 6 tablespoons unsalted butter, room temperature
  • 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
  • 2 eggs
  • 5 egg yolks (save 4 of the whites for meringue)
  • 3/4 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • Pinch salt



  1. Prepare lemon curd: In a non reactive saucepan bring lemon juice and half of sugar to a boil.
  2. In a separate bowl whisk eggs for 2 minutes and quickly whisk in remaining sugar. Pour half of boiling lemon syrup into eggs and beat well.
  3. Pour egg mixture into remaining lemon syrup and whisk back to a boil. Boil for 1 minute while constantly whisking and mixture has the consistency of thick bubbling honey. Remove from heat and cover with plastic food wrap.
  4. Mix gelatin with water and set aside for 5 minutes.
  5. Add gelatin and stir into above. Once incorporated add SOFT butter in small nuggets and stir with a spatula. If butter was too cold and refuses to dissolve in curd, place for a few seconds in microwave. Let cool in refrigerator.
  6. Prepare meringue: Add 1-inch water to a pot and bring to a simmer. Whisk all ingredients together in a heat-safe bowl. Place bowl on top of simmering water and whisk for about 3-5 minutes until egg mixture is warm to the touch. Transfer bowl to stand mixer fitted with a whisk attachment and beat mixture until thick, glossy, stiff peaks form. Beat in vanilla.
  7. Place 1-2 tablespoons of crushed graham crackers in the bottom of each glass. Start with lemon curd and place 1-2 tablespoons on top of graham cracker layer. Add 1-2 tablespoons of meringue. Repeat with lemon curd. Finish with meringue all the way to the top. Optional: Toast top of each parfait with a culinary torch.
  8. Tip for assembling: Spoon lemon curd and meringue in two separate plastic bags and snip a corner off to pipe into each glass.


Recipe developed for Dixie Crystals by Jessica Kraft @SprinkleSomeSugar.

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