Lemon, Blackberry, and Meringue Parfait

1. 1

   Preheat the oven to 200F, with racks in the upper and lower thirds.

2. 2

   Line 2 large rimmed baking sheets with parchment paper.

3. 3

   Fit a pastry bag with an Ateco #22 star tip; fill with meringue.

4. 4

   Pipe 12 to 16 long swirly shapes onto one of the prepared sheets.

5. 5

   Gently spread the remaining meringue 3/4 inch thick onto the other.

6. 6

   Bake 20 minutes.

7. 7

   Reduce the oven heat to 175F; continue baking until the meringue is dry but still white, 35 minutes more, rotating the sheets halfway through.

8. 8

   Transfer to a wire rack to cool completely.

9. 9

   Set aside the swirls; crumble the meringue sheet.

10. 10

    Meanwhile, in a small bowl, combine the creme fraiche and 1 cup lemon curd; refrigerate.

11. 11

    To assemble the parfaits, layer the creme fraiche mixture, crumbled meringue, and blackberries in serving glasses.

12. 12

    Spoon some of the remaining 1/2 cup lemon curd into each glass.

13. 13

    Top with whipped cream; garnish with meringue swirls.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.