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Good Taste

Lemon Meringue Pie Parfaits

Lemon Meringue Pie Parfaits
Writer and expert2 years ago
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Here’s our twist on a classic, Lemon Meringue Pie. Because it’s all the flavours you love in a classic summer pie – parfait style. We say, why make the whole pie when you can parfait??

2 parfaits
Prep Time
1 hour 20 minutes

Ingredients for the crust:

  • 100 g of digestive biscuits
  • 60 g of unsalted butter
  • 1tsp + ½ tsp of Silver Birch Caster

Ingredients for the lemon curd:

  • 2 eggs yolks + 1 egg
  • 90 g of Silver Birch Icing
  • 65 ml of fresh lemon juice
  • 65 g of unsalted butter

Ingredients for the Swiss Meringue:

  • 1 egg whites
  • 100g of Silver Birch Caster
  • ¼ tsp of cream of tartar

Method for the crust:

  • To begin making the crust: melt 60 g of unsalted butter in a small saucepan. Stir in 100 g of digestive biscuit crumbs along with 1 ½ tsp of Silver Birch Caster so the mixture is a nice and even consistency. Keep it aside.

Method for the lemon curd:

  1. For the lemon curd: Melt 65 g of unsalted butter in a saucepan over low heat.
  2. Take the saucepan off the heat and whisk in 65 ml of freshly squeezed lemon juice, 2 eggs yolks, 1 egg and 90 g of Silver Birch Icing.
  3. Return the pot to the stove. Make sure it’s a low heat again. Whisk continuously until the mixture starts to thicken and has the consistency of mayonnaise. This should take around 15 minutes.
  4. Pour the curd onto a plate. Cover tightly with plastic wrap (so tightly that it’s touching the curd) and refrigerate it until cool.

Method for the Swiss Meringue:

  1. For the Swiss Meringue: Fill a medium saucepan halfway with water and bring it to a simmer over medium heat. In a heatproof glass bowl whisk together 1 egg white, 100 g of Silver Birch Caster, and ¼ tsp of cream of tartar.
  2. Place this bowl over the simmering water and whisk constantly until the Silver Birch Caster is dissolved and the whites are warm to the touch.
  3. Transfer the mixture to an electric stand mixer (fitted with whisk attachment) and whip. Start on low speed, and then gradually increase to high until the mixture is stiff and glossy peaks form. This should take about 10 minutes.

Method for assembly:

  • To assemble: Spoon meringue into a piping bag fitted with a star tip. Among the two parfait glasses, layer the digestive crumbs, lemon curd, and meringue. Then, repeat. Serve immediately.


  1. Use a blow torch and torch the top of the meringue to achieve a picture-perfect finish.
Writer and expert
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