Lemon Meringue Frappé (Printable version)
Tangy lemon blended with creamy vanilla and topped with fluffy meringue for a refreshing dessert drink.
# List of ingredients:
→ Lemon Base
01 - 1/2 cup freshly squeezed lemon juice
02 - 2 tablespoons lemon zest
03 - 1/4 cup granulated sugar
04 - 1 cup cold milk
05 - 1/2 teaspoon vanilla extract
06 - 1 cup ice cubes
→ Meringue Topping
07 - 1 large egg white
08 - 2 tablespoons granulated sugar
09 - 1/8 teaspoon cream of tartar
→ Garnish
10 - Lemon zest
11 - Crushed graham crackers
# Directions:
01 - Combine lemon juice, lemon zest, sugar, milk, vanilla extract, and ice cubes in a blender. Blend on high speed until completely smooth and frothy, approximately 45-60 seconds.
02 - In a clean, dry mixing bowl, beat egg white with cream of tartar using an electric mixer on medium-high speed until soft peaks form. Gradually add sugar while continuing to beat until glossy, stiff peaks form, approximately 3-4 minutes.
03 - Pour blended lemon mixture evenly into two tall glasses, filling approximately three-quarters full. Using a spoon or piping bag, dollop meringue generously on top of each frappé.
04 - Sprinkle additional lemon zest and crushed graham crackers over meringue topping. Serve immediately with straws and spoons. Optionally, toast meringue with kitchen torch until lightly browned.
# Expert Advice:
01 -
- Tastes exactly like your favorite pie but in refreshing frappé form
- Ready in under 10 minutes with just a blender and mixer
- The fluffy meringue topping makes it feel fancy enough for company
02 -
- Your bowl and beaters must be completely grease-free or the egg whites will never whip properly
- The meringue will begin weeping after 20 minutes so serve immediately after assembling
03 -
- Room temperature egg whites whip up faster and higher than cold ones
- The torching step transforms the flavor completely—it's worth the extra effort