Lemon Meringue Frappé (Printable Version)
Refreshing citrus blended drink with tangy lemon, creamy vanilla, and fluffy meringue topping
# Ingredient List:
→ 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 until completely smooth and frothy, approximately 30-45 seconds.
02 - In a clean, dry bowl, beat egg white with cream of tartar until soft peaks form. Gradually add sugar while beating continuously until glossy, stiff peaks form and the mixture holds its shape.
03 - Pour blended lemon mixture evenly into two tall glasses. Spoon or pipe the prepared meringue generously on top of each glass, creating a fluffy, peaked crown.
04 - Sprinkle with fresh lemon zest and crushed graham crackers. Serve immediately with straws and spoons. For a toasted marshmallow effect, lightly torch meringue with a kitchen torch until golden-brown.
# Expert Tips:
01 -
- Its like having your favorite pie in a glass but somehow even more refreshing
- The meringue topping stays fluffy for hours so you can take your time enjoying it
- You probably have everything you need already in your kitchen
02 -
- Raw egg white is traditional here but pasteurized eggs work great if you are concerned about safety
- The meringue will start weeping if it sits too long so assemble right before serving for best results
03 -
- Room temperature egg whites whip up faster and higher than cold ones
- A touch of cream of tartar makes all the difference in humid weather when meringue can be finicky