Lemony Curd Parfait

Name: Lemony Curd Parfait with Graham Cracker Crumble
Total time: 45 min
Yield: 2
Cuisine: Canadian
Ingredients: 1 unit(s) Lemon; 1 tbsp Cornstarch; 237 mL Cream; ½ cup Graham Cracker Crumbs; ½ cup White Sugar; 1 unit(s) Egg; 0.13 tsp Salt*; 1 tbsp Unsalted Butter*

with Graham Cracker Crumble

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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!

Allergens:

Milk

•Soy

•Wheat

•Egg

The quantities provided above are averages only.

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

DifficultyMedium

Ingredients

/ serving 2 people

1 unit(s)

Lemon

1 tbsp

Cornstarch

(May contain traces of: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)

237 mL

Cream

(Contains: Milk)

½ cup

Graham Cracker Crumbs

(Contains: Soy, Wheat May contain traces of: Oats, Sulphites, Soy, Triticale, Rye, Milk, Gluten, Barley, Egg)

½ cup

White Sugar

(May contain traces of: Wheat, Sesame, Soy, Fish, Crustaceans, Milk, Peanuts, Egg, Triticale, Mustard, Sulphites, Tree nuts)

1 unit(s)

Egg

(Contains: Egg)

Not included in your delivery

0.13 tsp

Salt*

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.

Utensils

•Measuring Spoons

•Zester

•Whisk

•Medium Bowl

•Spatula

•Plastic Wrap

Cooking Steps

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.