Lemon parfait is one of my favourite desserts to make at Easter. It’s light and bright and springy looking. It can be made in a 9″ pie pan or layered in glasses for a pleasing presentation.
Serves 8.
INGREDIENTS:
1½ cups Graham crumbs
1 tsp All-purpose flour
¼ cup Butter, melted
2 tsp Granulated sugar
1 box Lemon pie filling
2 Eggs
1 tbsp Butter
¼ cup Sugar
DIRECTIONS:
Preheat oven to 325° F.
Crust:
- Mix graham crumbs, flour, melted butter and 2 tsp sugar together.
- Press into 9″ pie pan. Reserve about ¼ cup of crumbs to sprinkle over top of pie.
- Bake at 325° F for 10 minutes.
- Cool completely on wire rack.
Filling:
- Separate 2 eggs, putting the 2 yolks in a heavy saucepan for the filling and the 2 egg whites in a bowl for beating.
- Prepare lemon pie filling according to directions on box.
- Pour ½ of filling into cooled pie shell.
Meringue:
- Beat egg whites on medium until soft peaks form.
- Gradually beat in ¼ cup sugar.
- Beat on high for two minutes until stiff peaks form.
- Fold second half of filling into meringue until well combined.
- Spread over top of lemon filling in pie shell.
- Sprinkle with reserved graham crumbs.
- Let set for three hours before serving.
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