Lemon Meringue Breakfast Parfaits
Who says dessert can’t be breakfast!
Serves: 4
Preparation time: 20 – 30 minutes
Ingredients:
For the Layers:
- 2 cups plain or vanilla Greek yogurt
- 1 cup lemon curd
- 1½ cups granola
- Fresh berries
For the lemon curd:
- ½ cup (125ml) fresh lemon juice
- Zest of 2 lemons
- ½ cup (100g) sugar
- 2 large eggs
- ¼ cup (60g) unsalted butter, cubed
For the Meringue:
- 2 large egg whites
- ¼ cup (50g) caster sugar
- Pinch of cream of tartar or lemon juice
- ¼ tsp vanilla extract (optional)
How To Make Lemon Meringue Breakfast Parfaits
- In a saucepan, whisk lemon juice, zest, sugar, and eggs over low heat.
- Add butter and stir continuously until thickened (about 5–7 minutes).
- Strain if needed and chill before using.
- Using an electric mixer, beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar while beating until glossy, stiff peaks form.
- Spoon 2–3 tablespoons of Greek yogurt into the base of each glass or jar.
- Add a layer of granola for crunch.
- Spoon in 1–2 tablespoons of lemon curd.
- Repeat the layers, then dollop a generous amount of meringue of top, then lightly tourch using a blowtorch.