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Lemony Curd Parfait
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Lemony Curd Parfait

Lemony Curd Parfait

Serves 2 | 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!

Allergens:
Milk
Gluten
Egg

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

Preparation Time45 minutes
DifficultyMedium

Ingredients

/ serving 2 people

1 unit

Lemon

1 tbsp

Cornstarch

237 mL

Cream

(Contains Milk)

½ cup

Graham Cracker Crumbs

(Contains Gluten)

½ cup

White Sugar

1 unit

Egg

(Contains Egg)

Not included in your delivery

0.13 tsp

Salt*

1 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories830 kcal
Fat52 g
Saturated Fat29 g
Carbohydrate85 g
Sugar61 g
Dietary Fiber2 g
Protein8 g
Cholesterol230 mg
Sodium380 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

Small pot
Measuring Spoons
Whisk
Zester
Medium Bowl
Spatula

Instructions

Make graham crumble
1

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.

Prep and heat cream
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.

Cook curd
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.

Finish and serve
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.

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