Lemony Curd Parfait
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Lemony Curd Parfait

Lemony Curd Parfait

with Graham Cracker Crumble

Dessert doesn't always have to be heavy! This lemon curd parfait is like lemon pie in a glass. Grab a spoon and dig in!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking Time10 minutes


/ serving 2 people

1 unit(s)


1 tbsp


(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

237 mL


(Contains Milk)

½ cup

Graham Cracker Crumbs

(Contains Wheat May contain Rye, Soy, Sulphites, Barley, Egg, Milk, Oats)

½ cup

White Sugar

1 unit(s)


(Contains Egg)

Not included in your delivery

0.13 tsp


1 tbsp

Unsalted Butter*


Nutrition Values

Calories820 kcal
Fat51 g
Saturated Fat29 g
Carbohydrate86 g
Sugar61 g
Dietary Fiber3 g
Protein8 g
Cholesterol240 mg
Sodium380 mg
Trans Fat0.5 g
Potassium100 mg
Calcium350 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Measuring Spoons
Medium Bowl
Plastic Wrap


Make graham crumble

Heat a small pot over medium heat. When hot, add 1 tbsp butter. Swirl the pot to melt, 1 min. Stir in graham cracker crumbs and 1/8 tsp salt. Cook, stirring often, until crumbs are toasted, 3-4 min. Remove from heat and transfer crumble to a small bowl. Carefully wipe the pot clean.

Prep and heat cream

Zest, then juice lemon. Reheat the same pot over medium. Add cream, lemon zest and half the sugar. Cook, whisking constantly, until cream comes to a gentle simmer, 2-3 min. (NOTE: Look for small bubbles forming along the sides of the pot.) Remove the pot from heat and set aside. While cream cools slightly, crack egg and separate yolk from white. Discard egg white. Add egg yolk, lemon juice, remaining sugar and cornstarch to a medium bowl. Whisk egg mixture constantly until sugar dissolves completely, 1 min.

Cook curd

Slowly pour 2 tbsp slightly cooled cream into the medium bowl with egg mixture. Whisk to combine. Slowly add remaining cream, whisking constantly. Add cream-egg mixture to the small pot. Heat over medium-low. Using a rubber spatula, cook, stirring vigorously, until mixture thickens to a pudding-like consistency, 2-4 min. (NOTE: Curd will become very thick and can burn easily. As soon as the mixture thickens, remove the pot from heat.) Allow curd to cool, 3-4 min.

Finish and serve

Divide half the graham cracker crumble between bowls or cups. Top with half the lemon curd. Repeat with remaining graham cracker crumble and lemon curd. Cover with plastic wrap. Set aside in the fridge to chill before serving, 15- 20 min.