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Lemon Meringue Parfaits

This icy treat is inspired by good old-fashioned lemon meringue pie.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2005


  • 1 pint lemon sherbet
  • 2 large egg whites
  • Salt
  • 1/3 cup sugar


  1. Divide sherbet among four 6-ounce ramekins or custard cups; cover with plastic wrap, and freeze until very firm, at least 2 hours.

  2. Preheat oven to 475 degrees. With an electric mixer, beat egg whites with a pinch of salt on medium-high speed until soft peaks form. With mixer on low speed, gradually add sugar (about 1 tablespoon every 20 seconds); continue beating until peaks are stiff and glossy.

  3. With a flexible spatula, mound meringue on sherbet; swirl and spread to edges of ramekins with the back of a spoon. Place on a baking sheet; bake until meringue is golden, 2 to 3 minutes. Serve immediately.

Cook's Notes

To assemble the parfaits ahead of time, fill ramekins with sherbet (no need to freeze at this point); then top with meringue. Freeze (uncovered) at least 2 hours and up to overnight. Bake as directed just before serving.

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