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Lemon Parfait Recipe

Lemon Parfait Recipe
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★★★★★

5 from 26 reviews

A refreshing and creamy Lemon Parfait featuring layers of tangy lemon curd, fluffy vanilla bean cream, and crunchy butter shortbread cookies. Perfect as a light dessert that balances citrus brightness with smooth sweetness.

Ingredients

Scale

Lemon Curd

  • ¾ cup sugar
  • 2 tablespoons lemon zest
  • 3 whole eggs
  • 3 egg yolks
  • ⅔ cup fresh squeezed lemon juice (about 4 to 5 lemons)

Vanilla Bean Cream

  • ½ cup plain Greek yogurt, cold
  • 1 vanilla-bean pod, cut length-wise and scraped for paste (or 2 teaspoons vanilla extract)
  • 8 ounces cold whipping cream
  • 1 ½ tablespoons sugar

Assembly and Garnish

  • 16 butter shortbread cookies, crushed chunky (Walker’s brand recommended)
  • Lemon zest curls, for garnish
  • 4 lemon flavored rolled wafer cookies, for garnish

Instructions

  1. Prepare Lemon Curd: Combine ¾ cup sugar with 2 tablespoons lemon zest in a medium bowl, rubbing them together with your fingers to release oils. Add 3 whole eggs, 3 egg yolks, and ⅔ cup lemon juice. Whisk gently just until sugar dissolves, avoiding air incorporation.
  2. Cook Lemon Curd: Place the bowl over a pot of simmering water (double boiler), making sure the bowl doesn’t touch the water. Stir continuously with a rubber spatula, scraping the sides and bottom, for 6-8 minutes until the mixture thickens to a pudding-like consistency.
  3. Strain and Chill Curd: Remove from heat, wipe condensation from the bottom of the bowl. Strain the curd into a clean bowl, cover with plastic wrap to prevent skin formation, and refrigerate until completely chilled. For faster cooling, place the bowl inside a larger ice-filled bowl and stir gently.
  4. Make Vanilla Bean Cream: In a medium bowl, gently blend ½ cup cold Greek yogurt with the scraped vanilla bean paste or 2 teaspoons vanilla extract. Set aside.
  5. Whip the Cream: Using a mixer with a whisk attachment, whip 8 ounces cold whipping cream until slightly thickened. Add remaining 1 ½ tablespoons sugar and continue whipping until stiff peaks form.
  6. Fold Cream and Yogurt: Gradually incorporate the whipped cream into the yogurt mixture by folding gently with a spatula to keep it light and fluffy. Cover and refrigerate until ready to assemble.
  7. Assemble Parfaits: Place crushed shortbread cookies (2 per glass) at the bottom of four glasses. Pipe about 3 tablespoons of lemon curd into each glass, starting in the center and spreading to edges. Smooth gently with a spoon.
  8. Add Vanilla Cream Layer: Pipe 3-4 tablespoons of vanilla bean cream on top of the lemon curd layer, spreading evenly. Repeat the layering with curd and cream once more, filling glasses about ¾ full, leaving space on top.
  9. Garnish and Serve: Sprinkle lemon zest curls over the top and garnish each parfait with a lemon-flavored rolled wafer cookie. Serve immediately chilled or refrigerate until serving.

Notes

  • Use fresh lemons for best flavor and zest release.
  • Be careful not to over whisk the lemon curd to avoid air bubbles.
  • Ensure cream and yogurt are cold to achieve proper whipped cream texture.
  • Lemon curd can be made a day ahead and kept refrigerated.
  • This dessert is best served chilled but can sit for up to 24 hours in the fridge.

Nutrition

Keywords: lemon parfait, lemon curd dessert, no-bake dessert, layered parfait, refreshing lemon dessert

Find it online: https://dailysimplerecipe.com/lemon-parfait-recipe/