Name: Lemon Parfait
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 12 serving(s)
Ingredients: 1/4 cup (60 ml) water; 3/4 cup (180 ml) sugar; Grated zest of 2 lemons; Juice of 1 lemon; 3 egg whites; 1/4 teaspoon (1 ml) cream of tartar; 1 1/2 cups (375 ml) 35% cream; Seasonal berries, for garnish; Tuiles or other thin, crisp cookies

Ingredients

- 1/4 cup (60 ml) water
- 3/4 cup (180 ml) sugar
- Grated zest of 2 lemons
- Juice of 1 lemon
- 3 egg whites
- 1/4 teaspoon (1 ml) cream of tartar
- 1 1/2 cups (375 ml) 35% cream
- Seasonal berries, for garnish
- Tuiles or other thin, crisp cookies

Preparation

- Line a 13 x 23-cm (5 x 9-inch) loaf pan with plastic wrap.
- In a small saucepan, bring the water, sugar and lemon zest to a boil. Simmer without stirring until a candy thermometer reads 112°C (234°F).
- In a bowl, beat the egg whites and cream of tartar with an electric mixer. When soft peaks begin to form, add the hot syrup in a thin stream while still beating. Continue beating until stiff peaks form, 4 to 5 minutes. Cover and refrigerate for 30 minutes.
- In a bowl, whip the cream. With a spatula, fold in the chilled meringue and the lemon juice.
- Spread the mixture in the loaf pan. Cover and freeze for at least 3 hours.
- Unmould and slice. Garnish with seasonal fruit and serve with a tuile or other delicate cookie.

Lemon Parfait

Categories

Ingredients

Preparation

Personal Note