Orange Parfait Dessert Recipe

Instructions

2. The first step is to make the filling. In a medium sized sauce pan, add the sugar, cornstarch, water, lemon and orange juice. Bring to a boil and simmer 2 to 3 minutes or until thick, stirring constantly. Remove from heat.
3. In a medium bowl, beat the egg yolks. Add about 1 cup of the hot filling from above while stirring vigorously. Pour the egg/filling mix back into the pan with the remaining filling and cook over medium high heat for another minute or two. Remove from heat and stir in the orange zest, butter and salt. Let cool to room temperature and then chill for 1 hour.
4. While the filling is cooling, make the graham cracker crust. In a food processor, add 4 cups graham cracker crumbs and 2 sticks butter. Process until well blended and place on a cookie sheet. Press firmly and bake in a 350 degree oven for 7 to 8 minutes or until lightly browned. Set aside to cool.
5. For the meringue: In a small pan over high heat combine the sugar, lemon juice, and water. Bring to a boil. Cook to the soft ball stage with a candy thermometer (240 degrees). While this is cooking, beat the 5 eggs whites in a large mixing bowl on medium speed 3 to 4 minutes. Add the cream of tartar and beat another 2 to 3 minutes or until soft peaks form. Drizzle the hot sugar syrup into the egg whites while continuing to beat them on high. Beat until shiny and stiff peaks form. Add in the orange zest and mix until combined.
6. To serve: Layer the graham cracker crumbs, the orange filling and the meringue in decorative glasses and sprinkle with a few remaining graham cracker crumbs.