Lemon Cream Parfaits

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Course Dessert

Cuisine American, Baking

Diet Low Fat, Vegetarian

Keyword Lemon Cream Parfaits, lemon pudding dessert, lemon whipped cream dessert

Prep Time 20

Cook Time 0

Rest time 15

Servings

Calories 506

In a bowl, toss the chopped strawberries with sugar and lemon juice.
Let sit for at least 15 minutes, until the berries release their juices and get syrupy.
Stir in the blueberries. Set aside.
In a chilled mixing bowl, combine heavy cream, powdered sugar, vanilla, and milk powder.
Whip until soft-medium peaks form.
Gently fold in ½ to ¾ cup lemon curd until just combined (don’t overmix — swirls are pretty!).
Start with a spoonful of cookie crumbs at the bottom of each glass.
Add a layer of lemon cream.
Spoon in a layer of the macerated strawberry-blueberry mixture.
Repeat layers until glasses are full.
Top with a final dollop of lemon cream, a few fresh berries, and a sprinkle of cookie crumbs.

Erren’s Top Tips

Use cold cream and a chilled bowl to help the whipped cream come together faster and hold its shape better.

Stop whipping just before stiff peaks. Overwhipping will make the cream grainy once you fold in the lemon curd.

If making ahead, assemble the parfaits and refrigerate for up to 4 hours. The flavors meld beautifully without losing texture.

For cleaner layers, use a piping bag or zip-top bag with the corner snipped to add the cream.

Swap the lemon curd for orange or passion fruit curd for a different citrus flavor.

Add a layer of lemon zest sugar between layers for extra brightness.

Use crushed meringue instead of cookies for a lighter, pavlova-style version.

Layer with raspberries or blackberries instead of blueberries for a deeper berry flavor.

Store assembled parfaits covered in the refrigerator for up to 24 hours. After that, the crumbs begin to soften more than ideal.

For best texture, add the final crumb topping just before serving.

Freezing is not recommended as the cream will lose its texture once thawed.