Lemon Meringue Frappé (Print Version)
Tangy lemon blended with creamy vanilla and topped with fluffy meringue for the ultimate refreshing beverage.
# What You'll Need:
→ Lemon Base
01 - 1/2 cup freshly squeezed lemon juice
02 - 2 tablespoons lemon zest (from about 2 lemons)
03 - 1/4 cup granulated sugar
04 - 1 cup cold milk (dairy or plant-based)
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
# Steps:
01 - Combine the lemon juice, lemon zest, sugar, milk, vanilla extract, and ice cubes in a blender. Blend until smooth and frothy.
02 - In a clean, dry bowl, beat the egg white with cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until glossy, stiff peaks form.
03 - Pour the blended lemon mixture into two tall glasses. Spoon or pipe the meringue on top of each drink.
04 - Garnish with additional lemon zest and a sprinkle of crushed graham crackers if desired. Serve immediately with a straw and a spoon.
# Expert Tips:
01 -
- It captures everything glorious about lemon meringue pie but requires zero baking and zero waiting
- The contrast between icy tartness and pillowy sweet meringue is the kind of thing that makes you pause mid sip and stare into the distance
02 -
- Raw egg white carries some risk. If you are serving kids, anyone pregnant, or folks with compromised immune systems, use pasteurized egg whites or briefly torch the meringue until it is warm to the touch.
- Your blender and bowl must be completely grease free. Even a tiny bit of fat residue prevents meringue from forming properly, so give everything a quick wash with hot soapy water first.
03 -
- Making these for a crowd? Blend the lemon base in batches and keep it chilled in a pitcher, then whip up a double batch of meringue and pipe it on top just before serving so it does not deflate.
- If you are worried about raw egg, buy a carton of pasteurized egg whites from the grocery store. They work just as well and eliminate the food safety concern entirely.