This Lemon Raspberry Parfait is like springtime in a glass. It’s light, bright, creamy and bursting with fresh raspberries, lemon curd, whipped cream and graham crackers in every bite.
- Creamy Lemon Raspberry Parfait
- What Is a Parfait?
- Ingredients in this Lemon Raspberry Parfait
- How to Make a Lemon Parfait with Raspberries
- Homemade Parfait Variations
- Can I Make a Parfait Ahead of Time?
- Lemon Raspberry Parfait Recipe
- Check out the amazing prizes you can win in our #SpringSweetsWeek Giveaway!
Creamy Lemon Raspberry Parfait
When life hands you lemons, skip the lemonade and make this creamy, dreamy Lemon Raspberry Parfait instead. This light dessert is made with homemade lemon curd, the most delicious cream cheese whipped cream, crunchy graham crackers and plenty of fresh raspberries.
While lemon is one of our favs, you can mix and match different citrus, berries and cookies to satisfy any of your favorite flavors. Just be sure to serve in a clear glass jar, cup or dessert bowl so that you get to see all of the pretty layers.
What Is a Parfait?
Here in the United States, a parfait refers to layers of cream and fruit served in a clear glass and often topped with whipped cream, fruit and/or nuts. Dessert parfaits, like this Lemon Raspberry Parfait, are made with layers of curds, whipped creams, fruits, syrups, and cookies. Oftentimes, dessert parfaits will also have ice cream layers.
Yogurt parfaits have also become a popular breakfast, made from layers of yogurt, fruit, and granola. They will sometimes have more savory ingredients, too, such as avocado, chia seeds, millet, and more. It seems that as long as there is something creamy, something crunchy, and something fruity, it can be called a parfait.
I also have a recipe for a decadent Chocolate Oreo Parfait. It would be the perfect addition to your dessert menu.
Ingredients in this Lemon Raspberry Parfait
- Lemon Juice - fresh lemon juice always tastes best. You’ll need about 6-7 lemons for this recipe.
- Egg Yolks - separate the eggs and save the whites for another use, or discard.
- Sugar - use white granulated sugar.
- Corn Starch - this, along with the egg yolks, helps to thicken the curd.
- Lemon Zest - use fresh zest from the juiced lemons.
- Butter - you want this to be cold so that it doesn’t immediately melt when you add it to the curd.
Whipped Cream Mixture
- Whipping Cream - any kind of heavy whipping cream will work. It’s easier to whip when it is cold.
- Cream Cheese - this should be room temperature and fairly soft so that it will mix well with the whipped cream.
- Powdered Sugar - sifting the powder sugar before you add it to the recipe will help eliminate any clumps.
- Vanilla Extract - pure vanilla extract tastes best.
Other Parfait Ingredients
- Crushed Graham Crackers - any brand will work. Or, you can use butter or biscoff cookies.
- Fresh Raspberries - add as many as you want!
- Mint Leaves - these make a pretty garnish.
How to Make a Lemon Parfait with Raspberries
- Make the lemon curd. In a medium-sized saucepan off of the heat, add the lemon juice, egg yolks, sugar and cornstarch. Whisk together until well combined. Heat over medium-low while whisking constantly until the lemon mixture starts to boil. Whisk vigorously for about 1 minute, or until the mixture thickens and coats the back of a wooden spoon. Remove from heat. Remove from the heat and whisk in the lemon zest and butter. Transfer to a sealable container with the lid off and cover the curd directly with plastic wrap. Let it cool at room temperature until no longer hot before chilling in the fridge.
- Make the whipped cream mixture. 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, then transfer to another bowl. Next, add the room temperature cream cheese to the mixer and beat on high until light and fluffy. Add in a scoop of whipped cream at a time until the cream cheese and whipped cream are combined.
- Assemble the 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 cup, add a few tablespoons of crushed graham crackers. Next, pipe in a layer of whipped cream, add some fresh raspberries and cover with another layer of whipped cream. Top with a layer of lemon curd, sprinkle with more crushed graham crackers and one more layer of whipped cream. Garnish the top with fresh raspberries and mint leaves and serve immediately. Enjoy!
Homemade Parfait Variations
- Meyer Lemon Parfaits - if you can find Meyer lemons in the store, they make an excellent substitute. The flavor is bright and almost floral.
- Key Lime Pie Parfaits - substitute key lime juice for the lemon juice and you’ve got yourself delicious key lime pie in a jar!
- Lemon and Strawberry Parfaits - substitute strawberries for the raspberries and add a touch of strawberry jam.
- Passion Fruit and Raspberry Parfait - if you can locate fresh passion fruits, the juice makes the most delicious curd. You can even save the passion fruit seeds for a pretty garnish on top!
- Gluten-Free Parfaits - it's easy to make any of these gluten-free. Simply substitute gluten-free graham crackers or cookies!
Can I Make a Parfait Ahead of Time?
You can make the lemon curd up to 3 days in advance and store in an airtight container in the fridge. We recommend putting a layer of plastic wrap directly onto the surface of the curd, too, just to make sure that no skin forms on top.
The whipped cream mixture won’t hold nearly as long, so it’s best to make that just before assembling.
- Using piping bags will help make assembling the parfaits much cleaner and give you the layered look you want.
- When making the curd, it’s best to keep your butter on the cool side. If it’s too warm, it will melt into the warm curd and won’t emulsify as nicely.
- Adjust the layering however you would like! Just be sure and add plenty of curd and whipped cream mixture to each portion.
- Whipped cream whips up best when it’s nice and cold, so keep it in the fridge until you are ready to whip.
Lemon Raspberry Parfait Recipe
- 1 cup Lemon Juice or about 6-7 lemons
- 3 large Egg Yolks
- 1 cup Sugar
- 1 Tablespoon Corn Starch
- 2 Tablespoons Lemon Zest
- ¼ cup Butter
Whipped Cream Mixture
- 2 cups Whipping Cream
- 1 8 oz Cream Cheese room temperature
- ⅔ cup Powdered Sugar
- 2 tsp Vanilla Extract
- 1 cup Graham Crackers crushed
- 2 pints Raspberries
- Mint Leaves for garnish
- In a medium-sized sauce pan off of the heat, add the lemon juice, egg yolks, sugar and cornstarch. Whisk together until well combined.
- Heat over medium-low while whisking constantly until the lemon mixture starts to boil. Whisk vigorously for about 1 minute, or until the mixture thickens and coats the back of a wooden spoon. Remove from heat.
- Remove from the heat and whisk in the lemon zest and butter.
- Transfer to a sealable container with the lid off and cover the curd directly with plastic wrap. Let it cool at room temperature until no longer hot before chilling in the fridge.
Whipped Cream Mixture
- 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, then transfer to another bowl.
- Next, add the room temperature cream cheese to the mixer and beat on high until light and fluffy. Add in a scoop of whipped cream at a time until the cream cheese and whipped cream are combined.
Assembling the 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 cup, add a few tablespoons of crushed graham crackers. Next, pipe in a layer of whipped cream, add some fresh raspberries and cover with another layer of whipped cream. Top with a layer of lemon curd, sprinkle with more crushed graham crackers and one more layer of whipped cream.
- Garnish the top with fresh raspberries and mint leaves and serve immediately. Enjoy!
More Of Our Favorite Lemon Recipes
- Lemon Poppy Seed Bread
- Lemon Raspberry Bundt Cake
- Homemade Lemon Bundt Cake
- Lemon Sugar Cookie Bars
- Lemon Blueberry Cream Scones
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This Lemon Raspberry Parfait recipe is light, bright, creamy and bursting with fresh raspberries, lemon curd, whipped cream and graham crackers in every bite. Serve in a glass or jar so that you can see all of the pretty layers while you enjoy!
Friday #SpringSweetsWeek Recipes
- Candied Kumquats by Karen's Kitchen Stories
- Carrot Cake Cupcakes with Orange Cream Cheese Frosting by Hezzi-D's Books and Cooks
- Citrus Biscotti by Pook's Pantry
- Citrus Rhubarb Custard Bars by Cheese Curd In Paradise
- Coconut Macaroons by Books n' Cooks
- Easy Key Lime Mousse Tarts by Blogghetti
- Eclairs by House of Nash Eats
- Grapefruit Mint Julep by The Spiffy Cookie
- Key Lime Soufflé by Art of Natural Living
- Lemon Raspberry Parfait by The Carefree Kitchen
- Mandarin Orange Scones by A Kitchen Hoor's Adventures
- Mini Lemon Sweet Tea Pound Cakes by Nik Snacks
- No-Cook Candied Kumquats by Shockingly Delicious
- Pineapple Cheesecake Shooters by Jen Around the World
- Rhubarb Cream Cheese Danish by Devour Dinner
- Rhubarb Lavender Crisp by Sweet Beginnings
- Walking Banana Pudding Dessert Bags by For the Love of Food
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Check out the amazing prizes you can win in our #SpringSweetsWeek Giveaway!
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