Recipe: Iced Lemon Parfait

One of those deliciously ice-cream like recipes, but without the need for an ice-cream maker. It kills me when I see all these mouth-watering recipes for ice-cream that require an ice-cream maker halfway down the page. This one is super easy – just mix the ingredients and chuck them all into the freezer. It is an incredibly refreshing dessert, and is nice and light – meaning it goes down easy once people have already eaten a big meal. It’s not overly sweet, and is easily garnished with fresh fruit and the like, so makes it feel not as unhealthy. It really is a perfect summer treat, just double the mixture if you want to feed a dinner party’s worth (about 10 people). You can either make it as one layer by using a cake tin, or do what I did and use two pie dishes and then layer them on top of each other.


  • 2 egg whites
  • 1/2 c caster sugar
  • pinch salt
  • 300 ml cream
  • 1 T caster sugar
  • 2 T lemon juice
  • 1 T lemon zest (approximately 3 lemons)
  • fresh berries to serve
  • orange zest to serve


  1. Line either the cake tin or pie dishes with gladwrap.
  2. Add egg whites and first measure of sugar to a heatproof bowl. Set it over a pot of boiling water and whisk until the mixture is warm/hot (it will take a few minutes).
  3. Remove from the heat and beat on a low speed for about 5 minutes, until firm peaks form and they hold their shape. Add the salt and beat a tiny bit more.
  4. Place the cream and second measure of sugar in a new mixing bowl, and beat only until soft peaks form. The mixture should be thick, but not stiff.
  5. Add a big spoonful of cream to the beaten eggs and gently fold.
  6. Add the lemon juice, zest and remaining cream and continue to fold.
  7. Smooth out the top, cover and freeze.
  8. Serve with fresh berries and orange zest. If you use two layers (ie the pie dishes) you could put some additional fruit in the middle layer.

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