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! 🍋

Leave a Reply

Sign up for Bruno Albouze's Newsletter

Be first to know about new recipes and special offers from Bruno Albouze’s Real Deal Cooking Channel

Connect with Chef Bruno Albouze on Social Media

Secure Online Payments & Donations

Pay Pal and credit card logos





Enter your email address and get the FREE EBOOK

Scroll to Top