Return to Content

Lemon Parfaits

Lemon Parfaits
1 vote, 5.00 avg. rating (89% score)
by in Jun 2000

Yield: Makes 8 half-cup servings.


  • 2 cups heavy cream
  • 3/4 cup sugar
  • juice and grated rind of 2 large lemons
  • 1 tablespoon vanilla or almond extract
  • berries, mint sprigs, or freshly sliced lemon or lime, for garnish


Whip the cream with the sugar until thick. Fold in the lemon juice and rind, and the extract. Pour into individual ramekins, non-stick muffin tins, or a decorative mold. Cover with plastic wrap and freeze. A large mold will take 3 hours for the parfait to harden, but individual servings take only about an hour. When ready to serve, add fruit or mint as a garnish.
Updated Wednesday, February 9th, 2005

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

One Response to Lemon Parfaits

  1. Anonymous July 18, 2006 at 8:34 pm #

    I brought this to a potluck luncheon — my aunts loved it. A cool dessert for a hot day.

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