Lemon Meringue Pie Parfaits are a bright, refreshing dessert that brings all the flavors of a classic lemon meringue pie into a simple, no-bake layered treat. With a tangy lemon filling, crushed graham crackers, and fluffy toasted meringue, these parfaits are my favorite way to enjoy a light and elegant dessert without turning on the oven. They’re perfect for spring, summer, or any time I want something citrusy and sweet.
Why You’ll Love This Recipe
I love this recipe because it delivers the classic flavor of lemon meringue pie with far less effort. There’s no need for blind baking or fussing with pie crusts—just a few layers in a glass, and dessert is done. The combination of tart lemon, sweet meringue, and crunchy graham crackers is incredibly satisfying. Plus, they look beautiful when served individually, making them great for parties, holidays, or a casual treat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Graham crackers (crushed)
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Unsalted butter (melted, to mix with the crumbs)
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Eggs (for the lemon curd and meringue)
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Granulated sugar
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Fresh lemon juice
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Lemon zest
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Unsalted butter (for the lemon curd)
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Cream of tartar (for the meringue)
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Vanilla extract
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Salt
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Optional garnish: lemon slices, extra graham crumbs, mint leaves
Directions
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I begin by making the lemon curd. In a saucepan over medium heat, I whisk together eggs, sugar, lemon juice, and lemon zest until smooth.
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I cook the mixture, stirring constantly, until it thickens. Then I remove it from the heat and stir in butter until silky. I let it cool completely.
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While the curd cools, I mix crushed graham crackers with melted butter to form a crumb layer and set it aside.
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For the meringue, I beat egg whites with cream of tartar and a pinch of salt until soft peaks form. Then I gradually add sugar and continue beating until glossy stiff peaks form. I finish it off with a splash of vanilla extract.
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To assemble, I layer graham cracker crumbs at the bottom of serving glasses, followed by a spoonful of lemon curd, and top with meringue.
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I use a kitchen torch to lightly toast the meringue tops until golden.
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I chill the parfaits briefly or serve them right away.
Servings and timing
This recipe makes 4–6 parfaits, depending on glass size.
Prep time: 25 minutes
Cook time: 10–12 minutes
Chill time: 30 minutes (optional for setting)
Total time: About 1 hour
Variations
Sometimes I use crushed shortbread cookies instead of graham crackers for a richer base. When I want a lighter option, I layer the lemon curd with whipped cream instead of meringue. I’ve also added fresh raspberries or blueberries between the layers for extra brightness. For a make-ahead version, I store the parfaits without the meringue and add it just before serving.
Storage/Reheating
I store assembled parfaits in the fridge for up to 2 days if I haven’t added the meringue yet. Once the meringue is on and toasted, they’re best enjoyed the same day. If needed, I rewhip and re-toast meringue just before serving. I don’t freeze these parfaits, as the texture of the curd and meringue changes too much.
FAQs
Can I use store-bought lemon curd?
Yes, when I’m short on time, I use good-quality store-bought lemon curd to simplify the process.
Do I need a torch for the meringue?
A torch gives the best toasted finish, but I’ve also browned the meringue briefly under the broiler. I just watch it closely to prevent burning.
Can I make this recipe egg-free?
I haven’t tried it without eggs, but using a dairy-free lemon pudding and aquafaba-based meringue could work as an alternative.
What’s the best way to layer the parfaits?
I like using clear glasses or jars to show off the layers. A piping bag makes it easy to add the curd and meringue neatly.
Can I make these ahead for a party?
Yes, I prep the curd and crumb mixture a day ahead, then assemble and toast the meringue just before serving for best texture.
Conclusion
Lemon Meringue Pie Parfaits are my favorite way to enjoy a fresh, citrusy dessert with minimal effort and maximum flavor. I love how they combine the classic elements of pie in a light, elegant format that’s perfect for entertaining or a quick treat. They’re bright, creamy, and just the right amount of sweet—and I find myself coming back to this recipe again and again.
PrintLemon Meringue Pie Parfaits
Lemon Meringue Pie Parfaits layer crisp graham cracker crumbs, tangy lemon curd, and fluffy toasted meringue in individual glasses — all the flavors of a classic lemon meringue pie without baking a crust.
- Prep Time: 25 minutes
- Cook Time: 10–12 minutes
- Total Time: About 1 hour
- Yield: 4–6 parfaits (depending on glass size)
- Category: Dessert
- Method: No-Bake (except for toasting meringue)
- Cuisine: American / French-inspired
Ingredients
- Graham crackers, crushed
- Unsalted butter, melted (for crumb layer)
- Eggs (for lemon curd & meringue)
- Granulated sugar
- Fresh lemon juice
- Lemon zest
- Butter (for lemon curd)
- Cream of tartar (for meringue)
- Vanilla extract
- Pinch of salt
- Optional garnish: lemon slices, extra graham crumbs, mint leaves
Instructions
- Make the lemon curd: In a saucepan over medium heat, whisk eggs, sugar, lemon juice, and zest until smooth. Cook, stirring constantly, until thickened. Remove from heat and stir in butter. Let cool completely.
- Meanwhile, mix crushed graham crackers with melted butter to form the crumb layer.
- Make the meringue: Beat egg whites with cream of tartar and salt until soft peaks form. Gradually add sugar and beat until glossy stiff peaks form; add vanilla.
- Assemble the parfaits: Layer graham crumbs in the bottom of each glass, then lemon curd, then top with meringue.
- Use a torch to lightly toast the meringue until golden. (If you don’t have a torch, you can use a broiler—watch carefully to avoid burning.)
- Chill briefly or serve immediately.
Notes
- You can use shortbread or cookie crumbs in place of graham crackers for variation.
- If you prefer a lighter dessert, you can layer whipped cream or whipped topping instead of meringue.
- Fresh fruit (raspberries, blueberries) can be added between layers for extra brightness.
- To make ahead: prepare curd and crumbs in advance. Add and toast the meringue just before serving for best texture.
- Once toasted, these parfaits are best eaten the same day.
Nutrition
- Serving Size: 1 parfait
- Calories: 360
- Sugar: 30g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
