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.
/ serving 2 people
/ serving 2 people
Graham Cracker Crumbs(ContainsWheat/Blé)
Before starting, wash and dry all produce. 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.
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.
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.
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.