Return to Content

Lemon Cream Parfait

Lemon Cream Parfait
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

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

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.