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Lemon Parfait

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Lemon Parfait
13th November, 2018

A wise Donkey once said, “Have you ever met a person, you say, "Let's get some parfait," they say, "Hell no, I don't like no parfait."?”

This Lemon Parfait is so simple to make and your guests will love it because everybody loves parfait


  • 2 lemons, zested
  • 50 mls lemon juice
  • 60 ml water
  • 180 ml sugar
  • 3 egg whites
  • 375 mls double cream


    Line 5 stainless steel rings with cling film making a base so the parfait mixture can’t escape through the bottom

    In a large bowl we'll begin to make the Italian meringue and whip up the egg whites until you get soft peaks

    In a small saucepan, bring the water, sugar, lemon juice and zest to a boil and keep it going until the sugar thermometer reads 120 C

    When the sugar solution has reached 120 C, remove from the heat and slowly AND carefully drizzle the sugar solution into the whipped egg whites while still beating on a low speed. The Italian meringue needs to reach stiff peaks. At that point, stop beating, cover and keep in the fridge to cool

    In another bowl, add the cream and whip this up to soft peaks before folding in the chilled Italian meringue

    Spoon the mixture into the cling filmed steel rings and freeze for at least 5 hours