Lemony Curd Parfait
with Graham Cracker CrumbleCalories
:
820 kcalProtein
:
8g proteinTotal
:
45 minutesDifficulty
:
MediumAllergens:
- Milk
- Wheat
- Egg
- Soy
- Sesame
- Fish
- Milk
- Egg
- Mustard
- Triticale
- Sulphites
- Crustaceans
- Wheat
- Tree nuts
- Peanuts
- May contain traces of allergens
- Barley
- Oats
- Rye
- Gluten
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 2 people
1 unit(s)
Lemon
9 g
Cornstarch
(May be present: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
237 mL
Cream
(Contains: Milk)
½ cup
Graham Cracker Crumbs
(Contains: Wheat May be present: Soy, Milk, Egg, Sulphites, Barley, Oats, Rye, Gluten)
½ cup
White Sugar
(May be present: Soy, Sesame, Fish, Milk, Egg, Mustard, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
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
1
- 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.
2
- 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.
3
- 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.
4
- 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.
