Frosted Lemons

For a refreshing summer nite🍋
Bruno Albouze Frosted Lemon

Frosted Lemons

Yields14 ServingsPrep Time55 minsDifficultyBeginnerRating


Lemon Parfait
 1680 g Organic lemons (14)
Italian Meringue
 200 g Sugar
 60 g Water
 50 g Honey, or trimoline*
 120 g Egg whites (4), at room temp
 2 g Cream of tartar, or lemon juice (stabilizer)
 180 g Lemon juice
Lemon Whipped Cream
 250 g Heavy cream
 180 g Lemon juice
 100 g Poached, or candied lemons, or 15g lemon zest



Scoop out lemon flesh from each lemon. Save lemon juice and shells.

Italian Meringue

*Trimoline is an inverted sugar syrup paste. It is used to prevent crystallization, resists humidity, acts as an anti-oxidant, increases caramelization, improves texture, preserves aroma, flavor, and color. Mostly used by professionals. Beat egg whites and lemon juice on medium speed. Meanwhile, cook sugar, honey and water to 250ºF/121ºC (cuisson au boulé). No need to get fully beaten egg whites before adding hot syrup. When egg whites have reached the foamy stage, pour syrup in thin stream – increase speed to high and beat meringue to firm peaks. Lower speed and continue beating until cool. Transfer in a large pastry bowl and freeze meringue. Place mixing bowl in the refrigerator.

Lemon Parfait

Beat heavy cream to medium peaks. Transfer into a pastry bowl and fold in lemon juice; set aside. Fold lemon juice in the cold Italian meringue. Add candied or poached lemons, or zest and whipped cream. Fill up frozen empty lemons and freeze 3 hours or for up to 6 weeks. Zest some lime, put tops back on and serve. Enjoy! 🍋

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