A Vegan Lemon Meringue Parfait Surprise is the perfect spring treat! Layers of sweet vanilla cookie, tart and smooth lemon curd topped with a billowy toasted meringue. It’s impossible to resist and everyone can enjoy it because it is vegan, gluten-free easy to make and takes less than 30 minutes to make. A traditional meringue uses egg to create a fluffy whip but this recipe uses a surprise ingredient. Keep reading to find out what it is.
How To Make This Vegan Lemon Meringue Parfait Surprise
Did you know that parfait is the French word for perfect? This dessert live up to its name. It has the perfect amount of sweetness with layers of crunch, fluff and zingy lemon. Not only is it delicious all together but its layers can be used for multiple dishes. Here is how to make it:
Cook lemon curd on the stovetop 
Let lemon curd cool 
Whip the aquafaba into meringue 
Crush the vanilla cookies 
Assemble the parfait 
Toast the meringue
Make The Meringue
Tools Needed: a stand mixer or mixing bowl and hand mixer, measuring cups and spoons, spatula
-In a large mixing bowl with the whisk attachment, add the aquafaba, powdered sugar, cream of tartar, and vanilla extract.
-Beat on the highest setting until the meringue begins to thicken, approximately 4 minutes. Turn off the mixer and scrape the sides and then beat for another 4 to 6 minutes or until a stiff peak forms. Depending on the aquafaba it can take 15 minutes or more for it to turn to meringue.In a small pot whisk together the sugar and cornstarch. This step is important to ensure there is no lumps in the curd.
Make The Lemon Curd
Tools Needed: sauce pan, whisk, bowl
-In a saucepan mix the plant milk, lemon juice, lemon zest and turmeric. Turn the heat to medium. Whisk continuously until curd thickens (about 5 mins).
Once thickened removed from heat and pour into a bowl or container to allow curd to cool and thicken.
Assemble The Parfait
Tools Needed: dessert glasses, kitchen torch
Place graham crackers (these are the gluten-free ones I use) in a plastic bag and using a rolling pin or heavy object crush into tiny pieces. Fill glass serving containers with 1/3 graham cracker crumbs, 1/3 lemon curd and top with meringue. Using a kitchen torch, toast the meringue until golden brown.
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Quick Tip
Save time by saving your lemon rind. If you are like me and love adding lemon slices to your water, before slicing grate the lemon. You can safely store in the freezer until you need them to make this recipe or to add some zing to recipes
Reach Out And Say Hello
Let me know how you enjoy this Vegan Lemon Meringue Surprise in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter. I love reading your comments and will happily any and questions or suggestions you may have.
If you make this Vegan Lemon Meringue Surprise send me a photo and I’ll feature it on my Instagram Stories.
More Dessert Recipes To Try
If you enjoyed this Vegan Lemon Meringue Surprise, you are going to want to try these other dessert recipes
Hidden Veggie Chocolate Pudding
Strawberry Nice Cream & Dragon Fruit Parfait
Vegan Lemon Meringue Parfait Surprise
A Vegan Lemon Meringue Parfait Surprise is the perfect spring treat! Layers of sweet vanilla cookie, tart and smooth lemon curd topped with a billowy toasted meringue. It’s impossible to resist and everyone can enjoy it because it is vegan and gluten-free.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
- Category: Dessert
- Method: Crush, Whip, Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
For The Base
- 10 vegan graham crackers (I used Kinnikinnick which are also gluten-free)
For The Lemon Curd
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest
- ½ cup sugar
- ½ cup plant milk
- 1 tbsp cornstarch
- 1/8 tsp turmeric
For The Meringue
- 1 cup aquafaba (liquid from a can of chickpeas)
- 3/4 cup vegan powdered sugar
- 1/4 cream of tartar
- 1 tsp vanilla extract
Instructions
For The Meringue:
- In a large mixing bowl with the whisk attachment, add the 1 cup of aquafaba, ¾ cup powdered sugar, ¼ tsp cream of tartar, and 1 tsp of vanilla extract. Beat on the highest setting until the meringue begins to thicken, approximately 4 minutes. Turn off the mixer and scrape the sides and then beat for another 4 to 6 minutes or until it forms stiff peaks. Depending on the aquafaba it can take 15 minutes or more for it to turn to meringue.
For The Lemon Curd:
- In a small pot whisk together the sugar and cornstarch. This step is important to ensure there is no lumps in the curd.
- Mix in the plant milk, lemon juice, lemon zest and turmeric. Turn the heat to medium. Whisk continuously until curd thickens (about 5 mins).
- Once thickened removed from heat and pour into a bowl or container to allow curd to cool and thicken.
Assemble The Parfait
- Place graham crackers in a plastic bag and using a rolling pin or heavy object crush into tiny pieces.
- Fill glass serving containers with 1/3 graham cracker crumbs, 1/3 lemon curd and top with meringue. Using a kitchen torch, toast the meringue until golden brown.
