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Lemon Meringue Pie Parfaits

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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.

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

  1. 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.
  2. Meanwhile, mix crushed graham crackers with melted butter to form the crumb layer.
  3. 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.
  4. Assemble the parfaits: Layer graham crumbs in the bottom of each glass, then lemon curd, then top with meringue.
  5. 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.)
  6. 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

Find it online: https://recipesbyliza.com/lemon-meringue-pie-parfaits/