Meringue Parfaite. Toast top of each parfait with a culinary torch. Spoon lemon curd and meringue in two separate plastic bags and snip a corner off to pipe into each glass.
Cooking them over low heat makes the milks turn a lovely caramel color. Made with sweetened condensed milk and evaporated milk it is an easy recipe to make. Add to the butter.
In a stand mixer cream the butter with both sugars and honey until thoroughly combined.
Line a baking sheet with either a Silpat or a piece of parchment paper. Transfer bowl to stand mixer fitted with a whisk attachment and beat mixture until thick glossy stiff peaks form. Repeat with lemon curd. In a separate bowl beat egg yolks and gently mix into the chocolate mixture.
