Each month Good Food legend Orlando Murrin shares a doddle of a recipe that beautifully over-delivers
Orlando Murrin shares his effort-free recipe for lemon meringue parfait
This is an elegant, understated summer dessert that takes minutes to assemble – no cooking – and will seriously impress friends and family. Like many of the best summer desserts, it is light on the palate but rich and luscious in texture: its bright, zingy flavour is exactly how I like to end an alfresco lunch or barbecue. The key points of this recipe are that it needs to be made ahead (at least four hours) so it has time to freeze; and it needs to be removed from the freezer and turned out onto a plate a short while before serving, so that the texture is soft and melty by the time you slice and serve it.
For me, the ideal accompaniment is a handful of fresh summer fruit. Strawberries are ideal – I think it is worth the trouble of halving them, slicing out the tough little cores and tossing the berries in a sprinkle of sugar and a splash of liquor (gin does nicely). This can be done ahead, or while you are waiting for the parfait to soften. Raspberries need no adornment. In autumn, look out for cape gooseberries (physalis), which give the dessert a designer look.