How To Make Lemon Berry Parfaits
Dress up fresh berries and turn them into a luscious dessert with this berry parfaits recipe. The fresh fruits are layered with a zesty lemon cream.
Serves:
Ingredients
- 2largeeggs
- 1¼cupssugar
- ½cuplemon juice,freshly squeezed
- 4tbspunsalted butter
- 2tspgrated lemon zest
- 1cupwhipping cream,chilled
- 5cupsfresh berries,assorted
- few springs fresh mint,for garnish
- 6shortbread cookies,or ginger cookies, optional
Instructions
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Crack the eggs into a medium bowl and beat well. Add the sugar and lemon juice and whisk until sugar is mostly dissolved. Set aside.
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Fill the bottom of a double boiler pan with an inch of water. Bring to a simmer, then turn the heat down to low. Melt the butter in the top of double boiler.
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Add the egg mixture and cook, stirring constantly, until smooth and thick enough to coat a metal spoon. Stir in the lemon zest and pour into a shallow bowl. Chill in the refrigerator until cold.
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Pour the chilled whipping cream into the bowl of an electric mixer and beat until the cream holds firm peaks. Be sure the lemon mixture is completely cool; then, using a rubber spatula, gently fold it into the whipped cream.
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Place a large spoonful of berries into each glass (leave room for 2 layers of berries and 2 layers of cream) and top with a generous dollop of lemon cream. Top with another layer of berries and lemon cream.
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Cover with plastic wrap and chill until ready to serve. (Parfaits can be assembled up to this point several hours ahead of time.) Right before serving, top each parfait with a shortbread cookie and sprig of fresh mint.
Nutrition
- Calories: 510.03kcal
- Fat: 25.21g
- Saturated Fat: 14.11g
- Trans Fat: 0.40g
- Monounsaturated Fat: 7.08g
- Polyunsaturated Fat: 2.17g
- Carbohydrates: 70.83g
- Fiber: 4.02g
- Sugar: 58.21g
- Protein: 5.04g
- Cholesterol: 126.57mg
- Sodium: 85.22mg
- Calcium: 73.24mg
- Potassium: 244.32mg
- Iron: 2.40mg
- Vitamin A: 229.42µg
- Vitamin C: 22.45mg
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