- 1 jar of your favorite Lemon curd
- 1 package Walkers Vanilla Shortbread
- (3 cookies crumbled)
- 3 each Egg Whites
- ⅛ Tsp. Cream of Tartar
- ¾ Cup Sugar
In standard mixer fitted with the whisk attachment, beat egg whites and cream of tartar on low until combined.
Increase speed to high and slowly (1 Tablespoon at a time) add in sugar.
Whip for around 3 minutes until stiff peaks form. The mixture should not feel grainy. If necessary, whisk for an additional 2 minutes.
Transfer to a pastry bag fitted with a ⅛ inch pastry tip.
In your favorite parfait glasses, add a spoonful of shortbread crumble, a layer of lemon curd, and a layer of meringue. Repeating layers, ending with meringue on top.
Toast meringue quickly with a food torch until golden brown.
Garnish with additional Walker’s Vanilla Shortbread.