This easy Lemon Parfait is a refreshing no bake dessert that’s full of bright flavors and fun textures. It’s got a Nilla Wafer crust topped with layers of creamy lemon curd, tangy cheesecake filling, and fluffy homemade whipped cream.
Lemon curd desserts are perfect for so many occasions throughout the year because they can brighten up a dreary winter day as well as act as a refreshing treat during the hot summer. This Lemon Parfait recipe can be easily adapted by adding fresh fruit, jam, cookies, and more.
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Easy Lemon Parfait
For a quick and easy dessert that’s simple, elegant, and perfect for serving all year long, look no further than this Lemon Parfait. There’s no baking involved - just prep the individual layers of crunchy Nilla Wafer crust, creamy lemon curd, tart lemon cheesecake filling, and whipped topping.
Once they’re ready, assemble in individual cups and enjoy. You can top with Nilla wafer crumbs, lemon slices, fresh berries, or even sprinkles. This Lemon Parfait dessert is a great recipe to serve at baby showers, bridal showers, or dinner parties at your home. It’s also easy enough to whip up for your family any time you get a lemon cream craving.
If you are looking for more lemon curd desserts, you may also love these Lemon Raspberry Parfaits, Lemon Bars, or these Lemon Pie Filling Cookie Cups.
And if you love parfaits, be sure to try our Lemon Raspberry Parfait, Coconut Cream Parfait, and our Chocolate Oreo Parfait.
Lemon Parfait Ingredients
Nilla Wafer Crust
- Nilla Wafers - you can crush them by placing them in a freezer bag and smashing with a rolling pin. Another way would be to pulse in a food processor - just be careful that you don’t go too far or you will just get a fine powder. Graham crackers would be the best substitute.
- Sugar - you will need white granulated sugar for the crust.
- Butter - the butter will need to be melted before using.
Lemon Curd
- Fresh Lemons - you need both the juice and the zest from fresh lemons.
- Egg Yolks - to make this lemon curd you only need the egg yolks. Either save the whites for another use or discard.
- Sugar - for lemon curd you need white granulated sugar.
- Cornstarch - this helps to thicken the lemon curd while it cooks.
- Butter - add the butter off of the heat at the very end.
Lemon Cheesecake Filling
- Heavy Whipping Cream - this needs to be whipped separately and set aside before folding it in at the end.
- Cream Cheese - make sure your cream cheese is soft either by pulling out to room temperature ahead of time or gently microwaving for about 10 seconds at a time.
- Powdered Sugar - I like to use this as a sweetener because it stays super smooth.
- Vanilla Extract - pure vanilla extract has the best flavor.
- Fresh Lemons - just like with the curd you will need both the juice and zest from fresh lemons for the filling.
Whipped Cream
- Whipping Cream - make sure your whipping cream is cold before whipping.
- Powdered Sugar - powdered sugar keeps the whipped cream super creamy and smooth.
- Vanilla Extract - pure vanilla extract has the best flavor.
How To Make This Recipe for Lemon Parfait
- Make the Nilla Wafer crust. In a large mixing bowl, combine the Nilla Wafer crumbs, melted butter, and sugar. Mix well using a rubber spatula, then divide evenly between twelve (12) 12-ounce clear cups. Use your fingers to gently press the Nilla Wafer crumb mixture into the bottom of the cups.
- Make the lemon curd. In a blender, add the lemon juice, lemon zest, egg yolks, sugar, and cornstarch. Blend until well combined. Pour into a saucepan over medium heat. Stir constantly until the lemon mixture starts to boil. Reduce to a simmer and heat for about 1 minute while stirring constantly. The mixture should thicken and coat the back of a wooden spoon. Remove from the heat and add the butter. Stir until the butter is melted, then set aside.
- Make the cheesecake filling. Using a stand mixer or hand mixer, whip the heavy whipping cream until stiff peaks form. Transfer to another bowl and set aside. In the same stand mixer bowl, add the room temperature cream cheese and beat using the paddle attachment until light and fluffy. Add the powdered sugar, vanilla extract, lemon juice, and lemon zest and beat again until fluffy. Fold in the whipped cream until smooth.
- Make the sweetened whipped cream. In a stand mixer or handheld mixer with the whisk attachment, beat whipped cream on high until soft peaks form. Add the vanilla and powdered sugar slowly while mixing, set aside.
- Assemble the Lemon Parfaits. Scoop the whipped cream mixture and lemon curd into separate piping bags and cut the tips off. In the bottom of a small jar or clear cup, add a few tablespoons of crushed Nilla Wafers. Press them into the bottom with your fingers. Add a layer of lemon cheesecake filling, top with a couple tablespoons of lemon curd, and then add a dollop of fresh whipped cream. Finish with a sprinkle of crushed Nilla Wafers, a lemon slice, or even some sprinkles. Serve immediately or store in the fridge for up to 2 hours until ready to serve. Enjoy!
Lemon Parfait Recipe Variations
- Lemon Blueberry Parfait: Add fresh blueberries for a sweet and tart parfait bursting with fruity flavor.
- Lemon Raspberry Parfait: Layer lemon-flavored cake or pound cake with raspberry compote or fresh raspberries and lemon cream for a delicious and elegant dessert.
- Lemon Meringue Parfait: Add layers of crushed shortbread cookies and toasted meringue.
- Lemon Coconut Parfait: Mix in shredded coconut.
- Lemon Poppy Seed Parfait: Add poppy seeds to lemon-flavored cake or lemon yogurt and layer with lemon curd and whipped cream for a delightful and crunchy parfait.
- Lemon Lavender Parfait: Infuse lemon cream with dried culinary lavender buds for a floral and aromatic parfait.
Frequently Asked Questions
Yes! You can make lemon curd, cool it down completely, and freeze it for up to 2 months. To thaw, transfer to the fridge overnight. Just whisk back up again before using however you would like.
These Lemon Parfaits are really meant to be assembled and eaten on the same day. After a couple of days, the crust will start to become soggy and the whipped cream will begin to flatten.
For parfaits, you want to use clear glass or plastic cups so that you can see all of the pretty layers. If you are making these into individual portions, 12 ounce plastic cups will work great. Otherwise you can use mason jars, glasses, or even mini shot glasses.
Storing and Make Ahead Instructions
- Refrigerator: assembled Lemon Parfaits can be stored for up to 2 days in the fridge. After that, the crust will begin to get soggy and the whipped cream will start to flatten.
- Make ahead: you can prepare the lemon curd up to 2 days in advance and store in the fridge. You can also prepare the crust the night before, pressing it into the bottoms of your jars, covering with plastic wrap, and storing at room temperature.
Lemon Parfait Recipe
Ingredients
Nilla Wafer Crust
- 1½ cups Nilla Wafers crushed (you can substitute graham crackers)
- ¼ cup Sugar
- 5-6 Tablespoons Butter melted
Lemon Curd
- 1 cup Lemon Juice or about 6-7 lemons
- 3 large Egg Yolks
- 1 cup Sugar
- 1 Tablespoon Cornstarch
- 2 Tablespoons Lemon Zest
- ¼ cup Butter
Lemon Cheesecake Filling
- 1¼ cups Heavy Whipping Cream
- 16 ounces Cream Cheese room temperature
- 1 cup Powdered Sugar
- 2 teaspoon Vanilla Extract
- ⅓ cup Lemon Juice
- 2 Tablespoons Lemon Zest
Homemade Whipped Cream
- 1½ cups Whipped Cream
- ¼ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
Nilla Wafer Crust
- In a large mixing bowl, combine the Nilla Wafer crumbs, melted butter, and sugar. Mix well using a rubber spatula, then divide evenly between twelve (12) 12-ounce clear cups. Use your fingers to gently press the Nilla Wafer crumb mixture into the bottom of the cups.
Lemon Curd
- In a blender, add the lemon juice, lemon zest, egg yolks, sugar, and cornstarch. Blend until well combined.
- Pour into a saucepan over medium heat. Stir constantly until the lemon mixture starts to boil. Reduce to a simmer and heat for about 1 minute while stirring constantly. The mixture should thicken and coat the back of a wooden spoon.
- Remove from the heat and add the butter. Stir until the butter is melted, then set aside.
Lemon Cheesecake Filling
- Using a stand mixer or hand mixer, whip the heavy whipping cream to stiff peaks. Transfer to another bowl and set aside.
- In the same stand mixer bowl, add the room temperature cream cheese and beat using the paddle attachment until light and fluffy. Add the powdered sugar, vanilla extract, lemon juice, and lemon zest and beat again until fluffy. Fold in the whipped cream until smooth.
Homemade Whipped Cream
- In a stand mixer or handheld mixer with the whisk attachment, beat whipped cream on high until soft peaks form. Add the vanilla and powdered sugar slowly while mixing, set aside.
Assembling the Lemon Parfaits
- Scoop the whipped cream mixture and lemon curd into separate piping bags and cut the tips off.
- In the bottom of a small jar or clear cup, add a few tablespoons of crushed Nilla Wafers. Press them into the bottom with your fingers. Pipe in a layer of lemon cheesecake filling, top with a couple tablespoons of lemon curd, and then add a dollop of fresh whipped cream.
- Finish with a sprinkle of crushed Nilla Wafers, a lemon slice, or even some sprinkles. Enjoy!
Nutrition
More Quick and Easy Lemon Dessert Recipes
- Lemon Bars Recipe
- Creamy Lemon Cookie Cups
- Lemon Bar Cookie Cups
- Lemon Raspberry Bundt Cake
- Homemade Lemon Bundt Cake
- Lemon Blueberry Cream Scones
- Lemon Sugar Cookie Bars
- Homemade Lemon Curd
- Lemon Raspberry Parfait
- Homemade Lemon Oreos
- More Easy Dessert Recipes
- More No Bake Dessert Recipes
This creamy Lemon Parfait recipe is a lemon lovers dream. It's filled with creamy lemon curd, tangy no bake lemon cheesecake filling, and whipped cream all on top of a Nilla Wafer crust.
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