Lemon Meringue Parfaits
"I got gifted a big bag of lemons recently. Now, this presents a bit of a conundrum for me as I’m sad to report that my husband is not a fan of anything lemon flavoured. (I know! I can’t get my head around it either) He can sniff out a touch of added zest in a dish from 10 paces. I, on the other hand, loooove the sharp bite that you get from a good bit of lemon...."
INGREDIENTS
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Crumb Base:
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1 cup almond flour (100 g/ 3.5 oz)
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3 tbsp Erythritol or Swerve (30 g/ 1.1 oz)
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1 tbsp lemon zest (from 1 lemon)
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1/4 cup unsweetened shredded coconut (19 g/ 0.7 oz)
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3 tbsp butter or ghee, melted (43 g/ 1.5 oz)
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Lemon Curd:
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6 large egg yolks
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100 g butter (3.5 oz)
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3/4 cup lemon juice (from 3-4 lemons)
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1/2 cup Erythritol or Swerve (80 g/ 2.8 oz)
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3 tbsp fresh lemon zest (from 3 lemons)
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Note: Original recipe for homemade Lemon Curd is here.
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You will use the whole recipe (about 420 g/ 14.8 oz) to
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make 6 parfaits.
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Meringue:
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6 large egg whites (leftover from lemon curd)
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3 tbsp Xylitol (30 g/ 1.1 oz)
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3 tbsp granulated Erythritol or Swerve (30 g/ 1.1 oz)
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1/2 tsp sugar-free vanilla extract
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1/4 tsp cream of tartar
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To Assemble:
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1 cup heavy cream, extra thick ~50% fat, or coconut cream
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(250 g/ 8.8 oz) - you can make your own from coconut milk.
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