Lemon Curd Parfait

Today, we step into the world of a refreshing and tangy delight, a dessert that promises a burst of sunshine in every spoonful - the Lemon Curd Parfait. This dessert is a symphony of zesty lemon curd, lighter-than-air whipped cream, and cookies with a ginger-y zing layered elegantly haphazardly in a glass. No matter your expertise level, this recipe can be mastered in no time and, because it’s no-bake, you’ll keep cool in the kitchen on even the hottest of summer days! Keep scrolling for the recipe, pairings, and first timer tips!

Eat While: Entertaining guests

Pairing: Frigid Sauvignon Blanc or Tart Lemonade

Inspiration: SUM-MER

First Timer Tips: You can make this easy on yourself by using store-bought lemon curd (like I have), however if you really want to go the extra mile you can make your own.

Dedicated Time: 1 hr 15 min

Components:

Whipped Cream

1 c heavy cream

1/2 c lemon curd

Parfait

1 c lemon curd

2 c ginger cookies

fresh berries (optional, for garnish)

In a large mixing bowl, whip the heavy cream until soft peaks form. Add lemon curd and incorporate lemon curd gently with hand mixer until just combined (if peaks become much firmer, swap out the mixer for a rubber spatula to finish).

Crush ginger cookies into a mixture of crumbs and small pieces.

Add 2 Tbsp of cookie crumbs into bottom of a parfait glass or small jar. Add 2 Tbsp of lemon curd, followed by 2 Tbsp whipped cream mixture. Repeat step to make 2 layers in total (you can also add berries to the 1st or 2nd layer if you wish).

Chill in fridge for 1 hour.

Just before serving, top parfait with remaining cookie crumbs and fresh berries (if using).

*4 servings