Lemon Parfait

Lemon Parfait

This dessert looks like it took all day to make, but actually is pretty easy.  The only trick is that you need to chill for a few hours so you will need to plan ahead a bit. 



1/2 Cup Strained Lemon Juice

1 Tablespoon Grated Lemon Rind

3 Large Egg Yolks

1 Cup Sugar

3 Large Egg Whites

1/8 Teaspoon Cream of Tartar

1/8 Teaspoon Kosher Salt

1 Cup Chilled Heavy Cream

3 Tablespoons Powdered Sugar

Quartered Lemon Slices For Garnish

8 Small Shortbread Cookies


In a small saucepan combine the egg yolks, 1/2 cup sugar, lemon juice and lemon rind.  Beat well until combined.  Cook over a medium heat.  Stir CONSTANTLY until the mixture gets thick, but do not let it boil.  Remove from the heat and pour into a large bowl to cool.  In a separate large bowl beat the egg whites with the cream of tartar and kosher salt.  You want the egg whites to have peaks.  Now, add the remaining 1/2 cup sugar a little bit at a time.  Fold the egg white mixture into the lemon mixture.  In a chilled bowl beat the whipping cream until it has peaks.  Always be careful not to over beat so you don’t end up with butter.  Beat in the powdered sugar.  Take 4 parfait glasses and place 1 broken shortbread cookie at the bottom of each glass.  Place the lemon mixture over the broken cookie and alternate with the whipped cream until you come to the top of your parfait glass.  Do this to all 4 parfait glasses.  Garnish with quartered lemons and 1 whole shortbread cookie.  Chill for 3 hours.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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