Simply specialPublished on May 9, 2013

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  • ONE Zesting and juicing lemon
    Styled by: Alexa Spas


  • TWO Separating eggs
    Styled by: Alexa Spas


  • THREE Combining and cooking on stove top


  • Lemon raspberry parfaits 
    Food styling by: Alexa Spas

Bright lemon curd gets dressed up with fluffy meringue for Mother's Day. 

LEMON RASPBERRY PARFAITS

Prep time: 15 minutes

Cooking time: 10-15 minutes

BROIL time: 1-2 minutes 

REFRIGERATION time: 15 minutes

Serves: 6 (with leftover lemon curd)

Lemon Curd:

1/2 cup (125 mL) butter, softened

1-1/2 cups (375 mL) granulated sugar

3 whole eggs plus 3 separated eggs (reserve egg whites for meringue taking care that no yolk is included)

3/4 cup (175 mL) lemon juice

(about 3 lemons)

1 tbsp (15 mL) lemon zest

2 cups (500 mL) raspberries,

for assembly

Place lemons in a bowl of hot water for 3 minutes to clean

and plump them up for maximum juice extraction.

In a medium bowl, beat softened butter with sugar until smooth and fluffy; beat in eggs & egg yolks until smooth and creamy yellow; stir in lemon juice (note: the mixture will be curdled). 

Transfer the lemon and egg mixture to a medium sauce pan; stir over medium-low heat for 10 minutes or when thickened enough to leave a path on back of spatula or wooden spoon (take care not to burn it). As it cooks, you will also notice a white foamy topping that will disappear and the mixture will become bright yellow. 

Remove from heat; stir in lemon zest and refrigerate until chilled.

Meringue:

3 reserved egg whites,

at room temperature

Pinch of salt or cream

of tartar 

1/2 cup (125 mL) granulated sugar

Use an electric beater to whisk egg whites and salt in a clean,

dry bowl until soft peaks form. 

Gradually add sugar, whisk until thick and glossy. 

Assembly:

Spoon desired amount of curd into 6 small ovenproof ramekins or dishes of your choice, filling three-quarters full. Put extra lemon curd in an airtight container and refrigerate for up to 2 days or freeze for up to 2 months.

Arrange raspberries around the perimeter of the dish then spoon or pipe meringue in the middle of the raspberries making a nice peak or dome. 

Broil for 1-2 minutes or until light golden and meringue is lightly set (keep close watch that it doesn't burn).  

Refrigerate for 15 minutes then serve immediately.

Korey's Tip:

room temperature egg whites will beat up into a more fluffy meringue. 




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