Lemon Meringue Frappé (Printable)
Tangy lemon blended with creamy vanilla and topped with fluffy meringue for a refreshing citrus 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 (optional, for stability)
→ Garnish (optional)
10 - Lemon zest
11 - Crushed graham crackers
# How To Make It:
01 - In a blender, combine the lemon juice, lemon zest, sugar, milk, vanilla extract, and ice cubes. Blend until smooth and frothy.
02 - In a clean, dry bowl, beat the egg white (with cream of tartar, if using) 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 -
- Its like dessert and a cold drink had a beautiful baby that you can enjoy in ten minutes flat
- The meringue topping makes every sip feel fancy without actually being difficult
02 -
- Room temperature egg whites whip up significantly faster and achieve better volume than cold ones
- The meringue will start weeping if it sits too long—serve immediately after assembling
03 -
- A kitchen torch gives you that toasted marshmallow exterior on the meringue without heating up the whole drink
- If your meringue won't hold its shape, the bowl or beaters probably had some grease residue—start over with impeccably clean equipment