These lemon cream and berry parfaits are a wonderful way to finish a spectacular dinner with friends or family during berry season. Make the lemon cream in advance and assemble the parfaits the morning of your dinner for an effortless dessert your guests are sure to remember.
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Ingredients
Lemon Curd Cream
- Large Eggs
- Egg yolks
- Sugar granulated
- Fresh lemon juice. Substitute with orange juice or yuzu juice to change up the flavor of the cream.
- Butter cold, unsalted, and cut into cubes.
- Heavy Cream. Using cold heavy cream will ensure the whipped cream forms easily.
- Powdered Sugar adds sweetness to the whipped cream.
- Vanilla extract adds a nice flavor to the lemon curd cream, delicious but optional.
Berries + Garnishes
- Fresh Blueberries and raspberries or any combination of berries you prefer. If using strawberries, be sure to cut the strawberries so they are about the size of any other berries.
- Sugar to macerate the berries.
- Garnishes: mint leaves, lemon slices, shortbread cookies, more berries (optional)
How To Make These Berry Parfaits
Make the lemon curd:
In a medium metal bowl or double broiler, whisk together the eggs, egg yolks, and granulated sugar until well combined. Set over a saucepan filled with 2-3 inches of simmering water over medium heat. Then, stir in the lemon juice and salt. Cook, whisking constantly until thickened, about 10 minutes. After it begins to thicken, remove from heat and whisk in the butter 1-2 pieces at a time until smooth.
Tip: Continue to whisk slowly for 10 minutes, it may feel like the curd will never come together, but it will thicken suddenly so keep that whisk moving.
Using a rubber spatula, scrape the lemon curd into a medium-mesh sieve set over a medium bowl. Strain the mixture into the bowl pressing the mixture with the back of the spatula to remove any cooked egg bits. Cool at room temperature for 10 minutes, then refrigerate until firm, about 1-2 hours.
Make the whipped cream + fold into the lemon curd:
- Using a stand mixer with a whisk attachment, or an electric hand mixer, combine the chilled heavy cream, powdered sugar, and vanilla and beat on high speed until soft peaks form. Gently fold half of the whipped cream into the lemon curd mixture, then fold in the remaining cream until combined.
- Cover and refrigerate the lemon cream until ready to serve for up to 5 days.
Make the berry mixture:
- Gently toss the blueberries, raspberries, and granulated sugar, in a medium bowl. Allow to sit for 5-10 minutes or until the sugar has dissolved.
Assemble the parfaits:
- Using 8-10 ounce parfait glasses, mason jars, or wine glasses, fill each with ¼ cup of the berry mixture, then ⅓ cup of the lemon curd cream. Repeat the layering process until full (usually only two times).
Garnish + serve:
- Garnish with berry mixture and fresh mint leaves, shortbread cookies, or lemon wedges if desired and serve.
Make Ahead + Storage
Lemon curd cream: Make the lemon curd cream and store it covered in the refrigerator for up to 5 days before serving.
Parfaits: Assemble the parfaits and refrigerate for up to 5-6 hours before serving.
Other Dessert Recipes You May Enjoy
Recipe
Lemon cream and Berry Parfaits
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
- Medium metal bowl or double boiler
- Saucepan
- Medium-mesh strainer
- Whisk
Ingredients
Lemon Curd Cream
- 5 Large Eggs
- 3 egg yolks
- 1 cup Sugar granulated
- ¾ cup fresh lemon juice see ingredient notes below
- ½ cup butter cold, unsalted, 1 stick, cut into cubes
- 1 cup Heavy Cream cold
- 3 tablespoon Powdered Sugar
- 1 teaspoon Vanilla extract optional
Berries + Garnishes
- 2 ½ cups Fresh Blueberries
- 2 ½ cups fresh raspberries
- 3 tbsps Sugar granulated
- mint leaves, lemon slices, shortbread cookies, or more berries to garnish, optional
Instructions
Lemon Curd Cream
- In a medium metal bowl or double broiler, whisk together the eggs, egg yolks, and granulated sugar until well combined. Set over a saucepan filled with 2-3 inches of simmering water over medium heat. Then, stir in the lemon juice and salt. Cook, whisking constantly until thickened, about 10 minutes (note 1). After it begins to thicken, remove from heat and whisk in the butter 1-2 pieces at a time until smooth (note 2).
- Using a rubber spatula, scrape the lemon curd into a medium-mesh sieve set over a medium bowl. Strain the mixture into the bowl pressing the mixture with the back of the spatula to remove any cooked egg bits. Cool at room temperature for 10 minutes, then refrigerate until firm, about 1-2 hours (note 3).
- Using a stand mixer with a whisk attachment, or an electric hand mixer, combine the chilled heavy cream, powdered sugar, and vanilla and beat on high speed until soft peaks form (note 4). Gently fold half of the whipped cream into the lemon curd mixture, then fold in the remaining cream until combined. Cover and refrigerate the lemon cream until ready to serve for up to 5 days.
For the Berries
- Gently toss the blueberries, raspberries, and granulated sugar, if using, in a medium bowl. Allow to sit for 5-10 minutes or until the sugar has dissolved.
Assembling the Parfaits
- Using 8-10 ounce parfait glasses, mason jars or wine glasses, fill each with ¼ cup of the berry mixture, then ⅓ cup of the lemon curd cream. Repeat the layering process until full.
- Garnish with berry mixture, fresh mint leaves, shortbread cookies, or lemon wedges if desired.
Notes
Nutrition
If you tried these Lemon Cream and Berry Parfaits or any other recipe on my website, please leave a ? star rating and let me know how it goes in the comments below. I love hearing from you!
This has always been one of my favorite desserts to make when entertaining a small group for dinner. Recipe credit: Bride and Groom First and Forever Cookbook.
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