Lemon Meringue Parfaits

clock 30 minutes + 5 minutes bowl Serves 6


  • 120g Malt biscuits
  • 60g butter, melted
  • 420g lemon curd
  • 2 egg whites
  • 1/2 cup caster sugar
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  • 1. In a food processor, process the biscuits until fine crumbs form. Combine the biscuits with the melted butter. Place a layer of crumb base into a glass, top with a spoon of lemon curd. Repeat for all glasses, then set aside.

  • 2. In a small saucepan over low heat, whisk together the egg whites and sugar constantly for 2 minutes, or until the mixture reaches 50°C.

  • 3. Transfer to a small bowl and beat with an electric beater on high speed for 10 minutes, or until firm peaks form and sugar is dissolved.

  • 4. Spoon meringue evenly on top of the lemon curd. Brown the tops with a blow torch if you have one.

  • Helpful Tip:

  • To test if sugar has dissolved in the meringue, rub a small amount of meringue between your thumb and finger. You will be able to feel if there are any undissolved sugar grains.


  • • Energy 1880Kj • Protein 5g • Total Fat 23g • Saturated Fat 14g • Carbohydrates 55g • Sugars 45g • Sodium 254mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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