A simply special Mother’s Day treat
Bright lemon curd gets dressed up with fluffy meringue for Mother’s Day
WRITTEN BY KOREY KEALEY PHOTOGRAPHY BY MARK HOLLERON FOOD STYLING BY ALEXA SPAS LEMON RASPBERRY PARFAITS PREP TIME: 15 minutes
COOKING TIME: 10-15 minutes BROIL TIME: 1-2 minutes
REFRIGERATION TIME: 15 minutes SERVES: 6 (with leftover lemon curd)
1/2 cup (125 mL) butter, softened 1-1/2 cups (375 mL) granulated sugar 3 whole eggs plus 3 separated eggs (reserve egg whites for meringue taking care that no yolk is included) 3/4 cup (175 mL) lemon juice (about 3 lemons) 1 tbsp (15 mL) lemon zest 2 cups (500 mL) raspberries, for assembly
MERINGUE: 3 reserved egg whites, at room temperature Pinch of salt or cream of tartar 1/2 cup (125 mL) granulated sugar • Use an electric beater to whisk egg whites and salt in a clean, dry bowl until soft peaks form.
ASSEMBLY: Place lemons in a bowl of hot water for 3 minutes to clean and plump them up for maximum juice extraction. In a medium bowl, beat softened butter with sugar until smooth and fluffy; beat in eggs & egg yolks until smooth and creamy yellow; stir in lemon juice (note: the mixture will be curdled). Transfer the lemon and egg mixture to a medium sauce pan; stir over medium-low heat for 10 minutes or when thickened enough to leave a path on back of spatula or wooden spoon (take care not to burn it). As it cooks, you will also notice a white foamy topping that will disappear and the mixture will become bright yellow. Remove from heat; stir in lemon zest and refrigerate until chilled. Gradually add sugar, whisk until thick and glossy. Spoon desired amount of curd into 6 small ovenproof ramekins or dishes of your choice, filling three-quarters full. Put extra lemon curd in an airtight container and refrigerate for up to 2 days or freeze for up to 2 months. Arrange raspberries around the perimeter of the dish then spoon or pipe meringue in the middle of the raspberries making a nice peak or dome. Broil for 1-2 minutes or until light golden and meringue is lightly set (keep close watch that it doesn’t burn). Refrigerate for 15 minutes then serve immediately.
Zesting and juicing lemon
Combining and cooking on stove top
KOREY’S TIP room temperature egg whites will beat up into a more fluffy meringue.