Raspberry Lemon Parfait


OV Parfait.jpg

Lemon Curd

  • 2-3 lemons
  • 1/4 c. Organic Valley unsalted butter, softened
  • 1 c. plus 1 Tbsp. granulated sugar, divided
  • 2 Organic Valley large eggs

Whipped Cream

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  • 1 c. Organic Valley heavy whipping cream
  • 1 tsp. pure vanilla extract
  • 1 c. fresh organic raspberries

Preparation Instructions

Lemon Curd

  1. Grate 1 Tbsp. lemon zest. Cut lemons in half and squeeze a half cup of juice.
  2. Beat butter and 1 cup sugar at medium speed with an electric mixer until blended.
  3. Add eggs one at a time, beating just until blended after each addition. Gradually add lemon juice to mixture, beating at low speed just until incorporated. Stir in zest. Mixture will look grainy!
  4. Transfer to a heavy, 4-quart saucepan, cook on stovetop, whisking constantly over medium-low until mixture thickens and coats the back of a spoon, 14-16 minutes.
  5. Sieve mixture into a bowl and place a sheet of plastic wrap directly on the warm lemon curd. Chill 4 hours or until firm.

To make whipped cream

  1. Beat the heavy cream, vanilla extract, and remaining 1 Tbsp. sugar at medium speed with an electric mixer until stiff peaks form.
  2. Cover and refrigerate.

To build parfaits

  1. In 4 wine or dessert glasses, add a layer of raspberries, then a layer of lemon curd, and a layer of whipped cream. Continue this layering pattern until glasses are full. Finish with fresh raspberry layer.
  2. Serve immediately or refrigerate up to 4 hours before serving.
Dan Nehring