I was inspired recently by a Facebook posting by Olio, the garage-turned-hip diner on Tower Grove Avenue. The picture was “Key Lime Pie Jars.” They were adorable and sunny and I wanted to eat them and also line them up in a window. Food in jars seems to be trending, and I think it’s wonderful ? things just taste better in glass (this includes both milk and whiskey, although not together).
I decided to figure out a way to make my own five-ingredient version of Olio’s dessert. I planned on using lime curd, which is generally pretty easy to find in the jelly aisle of most large grocery stores, but the day I was shopping the store was out of stock, so I switched to lemon curd – either would be wonderful in this recipe. Mascarpone mixed with whipped cream and sugar is, hands down, my favorite frosting for cakes. I added marshmallow fluff instead of sugar, to give it a little “chewiness” or texture to replicate the meringue.
These happy little jars would be great picnic treats and could work double duty keeping things chilled in your picnic basket!
Frozen Lemon “Meringue” Parfaits Inspired by Olio
6 Servings
1 cup heavy whipping cream
¾ cup marshmallow fluff
½ cup Mascarpone cheese
1 jar lemon curd
1 ½ cups graham cracker crumbs
• Combine the heavy whipping cream, marshmallow fluff and Mascarpone cheese in a bowl and mix on high speed 3 to 4 minutes, or until the whipped cream reaches the desired consistency.
• In each small glass jar, alternate layers of lemon curd, whipped cream and graham cracker crumbs (about 3 tablespoons of each) until you reach the top of the jar.
• Screw the lids on and place the jars in the freezer for at least 2 hours before serving.
This article appears in June 2013.