-
1
First, prepare the lemon curd.
-
2
Juice the lemons.
-
3
Pour the lemon juice of 4 lemons, 200 grams of granulated sugar, and 100 grams of butter in a saucepan. Whisk over low heat until the butter melts. In a bowl beat 3 eggs and 1 yolk with a fork and add to the saucepan. Let the curd thicken over low heat, stirring occasionally for about ten minutes, to obtain a thick consistency. Sieve the lemon curd to remove any particles of cooked egg. Set aside. You can make the curd several days in advance and keep it in the refrigerator in a tightly closed jar.
-
4
Then, prepare the meringues.
-
5
Beat the egg whites and add t70 grams of granulated sugar when they are foamy.
-
6
When they get stiff, add the powdered sugar and lift them with a spatula.
-
7
Put the mixture into a pastry bag with a fluted tip and shape the meringues on baking paper.
-
8
Preheat oven to 100 degrees Celsius and bake them for 1:15 to 1:30 hours, depending on the size of the meringues.
-
9
Finally, make the parfait.
-
10
Whip the heavy cream into a stiff chantilly. Add 200 grams of the lemon curd by gently lifting the whipped cream with a spatula. Add 100 grams of the meringues broken into small pieces. Add 100 grams of lemon curd and mix.
-
11
Pour the preparation into a cake pan lined with plastic wrap (to let it stick to the pan, lightly butter the pan to allow the plastic to adhere better to it).
-
12
Cover the mixture with another food wrap and take it to the freezer for at least 6 hours.
-
13
10 minutes before serving, take the parfait out of the freezer, unmold it and decorate with the remaining crushed meringues.
