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.
