Lemon Pie Parfaits – An Update of Grandma’s Lemon Meringue Pie
My grandma’s lemon meringue pie was astonishingly good. It is one of my very favorite food memories. As a small child, I hoped and prayed that my grandma would make it every single time I went to visit.
It was her signature dish, and her secret to the powerful lemony tang was kept under wraps until a few weeks ago, when my mom entrusted me with the secret. Here it is for all our Apron Strings friends: when Grandma made the lemon curd for the pie, she let the lemon rind simmer with the curd in the pan and then discarded it before spooning the curd into the pie shell.
So, with the secret unveiled I was longing for that bright fresh taste. But, OK, it’s confession time: I’m not good at baking pies. Oh sure, I suffer through it during the holidays and make the same pies every year, which are a hit, but mostly because my family loves me and forgives my baking inadequacies.
So, I thought, since the best part of the pie is the lemon curd – why not make that and then serve it in a parfait with crumbled shortbread cookies and whipped cream?! And, I just zested one of the lemons and added the zest to the curd for that same bright, lemony taste.
I am proud to report that my creative avoidance of baking has once again paid off in a big way. These parfaits take minutes to put together, they don’t heat up your house like pie baking does, and they have that same powerful lemon tang that my grandma’s pies had. So, let me recap: Easy, Quick, Flavorful. A culinary trifecta!
LEMON CURD PARFAITS,
Grandma’s Lemon Meringue Pie – Updated and Simplified
Lemon Curd Recipe (Makes enough for 4 large parfaits):
NOTE: This curd is better if refrigerated for at least 8 hours, or make it a day before you plan to make the parfaits.
4 large eggs
1 cup sugar
2/3 cups fresh lemon juice (juice from 3 large lemons)
Zest from one lemon
4 tablespoons butter
Whisk together eggs and sugar in a large glass bowl until very light yellow and fluffy. Place bowl on top of a pan of simmering water, making a double boiler.
Add in lemon juice and zest. Cook over simmering water, whisking frequently, for about 15 minutes, or until mixture is thick like a custard.
Remove bowl from heat and stir in butter. Let cool and then refrigerate at least 8 hours, up to 24 hours.
To assemble the parfaits: Layer in parfait glasses crumbled shortbread cookies, chilled lemon curd and chilled whipped cream.
Serve immediately.
Other no-bake dessert recipes from some of our favorite bloggers:
Chocolate Cherry Ricotta Grilled Pizza, Family Fresh Cooking
Rustic Peach Gallette, In Good Taste
Berry Fool, Zoe Bakes
Whipped Key Lime Curd Tarts, Barbara Bakes
— posted by DonnaÂ
I made this for the family …. Big hit! I’m making it again tomorrow for the New Year’s Eve party it is a great recipie and I strongly suggest this recipie to anyone who is curious to how it would be like to not cook a dessert for once!
Thank You Kia ~ so, so happy you like this easy dessert!
hi im willing to make this but i dont know if it will work out can someone please reply to me that has made it and tell me how it was please
how much is a cup?
These recipes look so refeshing and amazing.
Stuart
Thanks Stuart – Do come back and see us often!
That looks delicious!
That looks so nice and cool and refreshing and good!
Thanks Kevin ~ you are most kind!
this sounds utterly ideal. I adore lemon curd, but not the meringue topping so much. With this gorgeous parfaits…I get the best of both worlds!
Joanne – Agreed. That lemon tang just can’t be beat – even by chocolate, IMHO.
I love lemon so much. It works in the summer. It works in the winter. I have to tell you, though, that now in addition to the parfait, I’m dying to know how to make the pie.
Thanks, Jeanie – I’ll try to be brave and make the pie sometime. The merengue part intimidates me!
Ha Ha. I always skip the meringue. I’m more of a whipped cream girl. It’s the crust I’m addicted to.
Jeanie – Meringue is a frothy mouthful, but I’m a fan of the crunch of the crust and the tang of the lemon!
A perfect idea for a summer dessert. Looks like a glass of summer sunshine. Thanks for linking to my tart post!
Thanks Barbara – We can always use more sunshine in our lives!
This has been the summer of lemon for me, can’t wait to try this one. Thanks for sharing the secret!
Tracey – Do try this – so easy and fun!