Lemon Raspberry Parfait Recipe

5 from 1 vote

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.

Prep Time40

Total Time40

Course: Dessert

Cuisine: American, French

Servings: people

Calories: 536kcal

Author: The Carefree Kitchen

Ingredients

Lemon Curd

1 cup lemon juice (about 6-7 lemons)
3 large egg yolks
1 cup sugar
1 tablespoon cornstarch
2 tablespoons lemon zest
1/4 cup butter

Whipped Cream Mixture

2 cups whipping cream
8 ounces cream cheese room temperature
2/3 cup powdered sugar
2 teaspoons vanilla extract

Other Ingredients

1 cup graham crackers crushed
2 pints raspberries
mint leaves for garnish

US Customary - Metric

Instructions

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, then heat over medium-low while whisking constantly until the lemon mixture starts to boil. Whisk vigorously for about 1 minute until the mixture thickens and coats the back of a wooden spoon.
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!

Notes

Make-ahead tips: You can make the lemon curd up to 3 days in advance and store in an airtight container in the fridge, covering it with a layer of plastic wrap to make sure that no skin forms on top.

Nutrition