Lemon Meringue Frappé (Printable)
Tangy lemon blended with creamy vanilla and topped with fluffy meringue for a refreshing dessert drink.
# What You’ll Need:
→ 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
# How-To Steps:
01 - Combine lemon juice, lemon zest, sugar, milk, vanilla extract, and ice cubes in a blender. Blend until completely smooth and frothy, about 30-45 seconds.
02 - In a clean, dry bowl, beat the egg white with cream of tartar until soft peaks form. Gradually add 2 tablespoons sugar while beating continuously until glossy, stiff peaks form.
03 - Divide the blended lemon mixture evenly between two tall glasses. Spoon or pipe the meringue topping generously over each drink.
04 - Sprinkle additional lemon zest and crushed graham crackers on top as desired. Serve immediately with straws and spoons.
# Expert Tips:
01 -
- It captures everything you adore about lemon meringue pie but requires zero baking and zero waiting.
- The meringue topping transforms an ordinary cold drink into something that feels genuinely fancy and indulgent.
02 -
- Any trace of grease or egg yolk in your bowl will prevent the meringue from whipping properly, so wash everything thoroughly first.
- The meringue will start to deflate after about 30 minutes, so assemble these right before serving.
03 -
- Room temperature egg whites whip up faster and more voluminously than cold ones, so let yours sit out for about 10 minutes.
- If your drink separates while sitting, give it a quick stir with the straw to reincorporate everything.