Return to Content

Lemon Cream Parfait

Lemon Cream Parfait
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 6-8

Tangy, sweet, and cold! The perfect treat on a hot summer's eve. --The Monadnock Inn, Jaffrey Center, New Hampshire

Ingredients:

  • 1/4 cup butter
  • 1-1/2 cups sugar
  • 1/4 teaspoon salt
  • 2/3 cup lemon juice
  • 1 tablespoon grated lemon rind
  • 3 egg yolks
  • 3 whole eggs
  • 1 cup heavy cream, whipped

Instructions:

Melt the butter in a double boiler; whisk in the sugar, salt, lemon juice, and lemon rind. Beat egg yolks and whole eggs together and add slowly to mixture in double boiler, stirring constantly. Continue stirring and cook mixture for 12-15 minutes until thick and shiny. Cool to room temperature and fold in whipped cream. Put lemon cream into dessert dishes and freeze.
Updated Thursday, September 25th, 2008

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111