Go Back

Lemon Curd Parfaits with Berries

These elegant berry lemon curd parfaits have a bright flavor and luscious texture. A perfect no bake dessert for dinner parties!
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Cuisine British
Servings 4 6oz parfait glasses

Ingredients
  

For the Lemon Curd:

  • 3 small to medium lemons (zest of 2 lemons, juice of 3 lemons*)
  • 2 large eggs
  • 3 egg yolks
  • 6 Tbsp unsalted butter
  • ½ cup sugar (can add more if desired)
  • pinch of salt

For the Cream Layers:

  • ¾ cup plain Greek yogurt
  • ¾ cup mascarpone cheese
  • 2 Tbsp pure maple syrup
  • 1 tsp vanilla extract

For Topping:

  • 1 cup mixed berries
  • whipped cream (optional)

Instructions
 

Make the Lemon Curd

  • Beat eggs in a saucepan without heat. Add sugar, lemon zest and juice, and a pinch of salt. Add butter in chunks. Stir together with a whisk (no heat yet). Set to low heat and whisk constantly until butter melts**. Increase to medium-low heat and continue to whisk until mixture is thickened enough to coat the back of a spoon without it all dripping off. (It should just reach 170° Fahrenheit.)
  • Remove from heat and let cool for 5 minutes. Stir, place in a jar or container, and let cool completely. Put the lid on and chill in the refrigerator. (If making ahead, store in the refrigerator until ready to use.)

Make the Yogurt Mascarpone Mixture

  • Meanwhile, in a separate bowl, mash mascarpone cheese with a spoon until smooth. Add in the Greek yogurt, maple syrup, and vanilla extract and stir until combined.

Assemble the Parfaits

  • Dollop (or pipe) yogurt mascarpone mixture (about 2-3 tbsp per layer) into each parfait glass. Slowly smooth the layer out with the back of a spoon in a circular motion, starting from the center, to even it out.
  • Add a layer of lemon curd with some berries on top. Add another layer of the cream mixture and a final layer of lemon curd. Smooth it out on top with a spoon. Top with whipped cream and berries (as desired), then serve! (If not serving right away, cover and store in the refrigerator).

Notes

*This should be about a scant 1/2 cup lemon juice.
**You can also use the double-boiler method to make your lemon curd. It's slightly more complex, but there's less risk of the curd overheating. If you don't have a double boiler, you can use a heat-safe glass bowl over a pot with a couple inches of simmering water.
Lemon Curd Storage Tips: Store homemade lemon curd in a jar or airtight container in the refrigerator. It should last for 1-2 weeks. Or, freeze lemon curd in freezer-safe containers for 3-6 months.
Keyword blueberries, fruit, greek yogurt, jars, lemon, mascarpone, no bake, parfaits