Lemon Meringue Parfait

Cooking Instructions

You'll need eight 4-oz glasses and a small butane torch (see Note).

Whisk lemon curd in large bowl until smooth. Stir in small amount of sour cream to lighten; fold in remaining sour cream and a few drops of food color.

Place 6 to 7 raspberries in bottom of each glass. Spoon 1/4 cup lemon mixture on top. Refrigerate at least 2 hours or up to 1 day.

To serve: Stir powdered egg whites into 1/4 cup warm water in a bowl until dissolved. Beat with mixer until frothy. Add vanilla; turn speed to high, adding sugar 1 Tbsp at a time until soft, shiny peaks form when beaters are lifted.

Put meringue in large ziptop bag; snip 3/4 in. from one corner. Pipe so that meringue mounds above glass rim.

Holding small butane torch about 5 in. above meringue, lightly brown meringue for just a few seconds. Do not allow flame to get near the rim of the glass. If torch is not available, top with whipped cream instead. Serve immediately, or refrigerate up to 1 hour.

Note: A small butane torch, sold especially for crème brûlée, makes browning the meringue a snap.