Lemon Parfaits

Cooking & Recipes


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 g


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.



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