Lemon Meringue Frappé (Printable)
A creamy citrus blend featuring tangy lemon, vanilla, and billowy meringue topping for a refreshing chilled treat.
# What You 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
10 - Additional lemon zest
11 - Crushed graham crackers
# How To Make It:
01 - Combine the lemon juice, lemon zest, sugar, milk, vanilla extract, and ice cubes in a blender. Blend on high speed until completely smooth and frothy, approximately 30-45 seconds.
02 - In a clean, dry mixing bowl, beat the egg white and cream of tartar (if using) with an electric mixer or whisk until soft peaks form. Gradually add the 2 tablespoons of sugar while continuing to beat until glossy, stiff peaks form and the mixture holds its shape.
03 - Pour the blended lemon mixture evenly into two tall glasses, filling about three-quarters full. Carefully spoon or pipe the prepared meringue on top of each drink, creating a fluffy, peaked topping.
04 - Sprinkle additional lemon zest and crushed graham crackers over the meringue topping as desired. For a toasted effect, briefly torch the meringue with a kitchen torch until lightly golden. Serve immediately with a straw and spoon.
# Expert Suggestions:
01 -
- It captures the essence of lemon meringue pie in a sippable form perfect for hot afternoons
- The contrast between icy citrus and cloudlike meringue feels like dessert and beverage combined
02 -
- Cold equipment is nonnegotiable for meringue that actually achieves and holds stiff peaks
- Any trace of yolk or fat in your egg white will prevent proper meringue formation completely
03 -
- A quick kitchen torch pass creates the toasted meringue flavor without baking the whole drink
- Room temperature egg whites whip up faster and more reliably than cold ones