Lemon Meringue Frappé (Printable)

A refreshing blended drink combining tangy lemon, creamy vanilla, and fluffy meringue for the perfect citrusy treat.

# What You’ll Need:

→ Lemon Base

01 - 1/2 cup freshly squeezed lemon juice
02 - 2 tablespoons lemon zest
03 - 1/4 cup granulated sugar
04 - 1 cup cold milk
05 - 1/2 teaspoon vanilla extract
06 - 1 cup ice cubes

→ Meringue Topping

07 - 1 large egg white
08 - 2 tablespoons granulated sugar
09 - 1/8 teaspoon cream of tartar

→ Garnish

10 - Lemon zest
11 - Crushed graham crackers

# How to Prepare:

01 - Combine lemon juice, lemon zest, sugar, milk, vanilla extract, and ice cubes in a blender. Blend until completely smooth and frothy, approximately 30-45 seconds.
02 - In a clean, dry bowl, beat egg white with cream of tartar until soft peaks form. Gradually add sugar while beating continuously until glossy, stiff peaks form, about 3-4 minutes.
03 - Divide blended lemon mixture evenly between two tall glasses. Spoon or pipe meringue generously on top of each frappé, creating peaks.
04 - Sprinkle with additional lemon zest and crushed graham crackers if desired. Serve immediately with straws and spoons. For toasted meringue, briefly torch topping until golden brown.

# Expert Advice:

01 -
  • It delivers all the nostalgic comfort of lemon meringue pie in sippable form, which somehow makes it even more indulgent than the original.
  • The meringue topping creates this ridiculous cloud-like texture that makes every sip feel like youre eating dessert and drinking a milkshake simultaneously.
02 -
  • If your meringue refuses to stiffen up, check that your bowl and beaters are completely grease-free—sometimes even a tiny bit of residual oil from a previous use is the culprit.
  • The frappé base holds up pretty well in the fridge for a few hours, but the meringue starts weeping after about 30 minutes, so plan to whip and assemble right before serving.
03 -
  • If you're making these for a crowd, blend the base in batches and keep it chilled in a pitcher, then whip the meringue right before serving so everything stays at its best texture.
  • Use the widest glasses you have—the meringue-to-drink ratio matters, and you don't want to miss out on that fluffy cloud.

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