Rachel Cooks

Meyer Lemon Parfaits {guest post}

Today I have the oh-so-sweet Kim of Cravings of Lunatic posting for me! And there must be Meyer Lemons in the air! Can’t wait to try these fun parfaits. Thanks Kim!

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Meyer Lemon Parfaits by Cravings of a Lunatic 13

Hi folks. I’m pleased as punch to be guesting for Rachel today. I remember what it’s like to have 2 wee ones in the house. Life gets hectic with kids. As a stay at home mom for 24 years, yes you read that correctly, I can totally relate to trying to juggle kids and life. I think Rachel does an amazing job.

Meyer Lemon Parfaits by Cravings of a Lunatic 6

I knew what I wanted to make today right away. I had taken a trip to Toronto not too long ago and picked up 2 bags of beautiful meyer lemons. They were gorgeous and quite honestly the colour of them blew my mind. The ones we get locally are never as fabulous as the ones I picked up at the farmers market in Toronto. I brought them home, proceeded to get deathly ill with the flu, and almost lost my window for these little beauties. Luckily I recovered just in time to still make the most of my gorgeous lemons.

Meyer Lemon Parfaits by Cravings of a Lunatic 1

Knowing most moms like quick I was torn on making curd. In the end I decided it’s not that time consuming or difficult, and totally worth the little bit of effort it takes to squeeze the heck out of the lemons. So I turned the curd into a simple parfait in cute little cups. I mean everything is cuter in tiny little shot glasses right.

Meyer Lemon Parfaits {guest post}

Recipe by Cravings of a Lunatic. Curd Recipe Source: Domestic Fits

Ingredients

    For the Base:
  • 6 giant ladyfinger cookies, cut into tiny pieces
  • For the Simple Syrup:
  • ½ cup water
  • ½ cup sugar
  • 2 tablespoon meyer lemon juice
  • For the Curd:
  • 2 tablespoons meyer lemon zest
  • 5 egg yolks
  • ¾ cup sugar
  • ¾ cup meyer lemon juice
  • 5 tablespoons butter
  • For the Garnish:
  • 1 cup heavy cream
  • 2 tablespoons confectioners’ sugar
  • Optional- Meyer Lemon Zest

Instructions

    For the Base:
  1. Cut cookies into tiny pieces. Place evenly in the bottom of glasses. I used 12 shot glasses.
  2. For the Simple Syrup:
  3. Mix all in the ingredients in a small saucepan and cook over medium heat until sugar dissolves.
  4. Allow to cool.
  5. Spoon 1 to 2 tablespoons into each glass.
  6. Store any leftover syrup in the fridge.
  7. For the Curd:
  8. Add meyer lemon zest, meyer lemon juice, sugar and yolks to a medium saucepan. Whisk.
  9. Cook over a medium low heat, adding butter right away.
  10. Whisk until thick, which can take about 6 to 8 minutes.
  11. Allow to cool a bit before adding to shot glasses.
  12. Spoon or pipe into glasses evenly.
  13. Pop in the fridge for about an hour or two.
  14. For the Garnish:
  15. In a stand mixer combine the heavy cream and confectioners’ sugar. Mix until fluffy.
  16. Transfer to a piping tip with a star tip. Pipe onto top of parfaits.
  17. Garnish with meyer lemon zest if desired.
  18. You can serve immediately or pop back in the fridge till you need them.
  19. Serve with a big old puckery smile!
http://www.rachelcooks.com/2013/03/08/meyer-lemon-parfaits-guest-post/

Meyer Lemon Parfaits by Cravings of a Lunatic 9

I’d like to thank Rachel for having me today. It was a total pleasure. Also an even bigger thanks for allowing me some extra time to recuperate.

Hope everyone gets a chance to try these little cuties out. You could swap out with lemon mousse or lemon cheesecake. You could also swap out simple syrup and use a lemon alcohol. That would be smashing for a party. Also the base can be mixed up by using nilla wafers or any fun cookie you love. I quite frankly realized after that they might have been prettier if I had just used a graham crumb base. Live and learn.

Toodles and smoochies. xx

 

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Thanks so much Kim! Can’t wait to try these!

 

   

25 Responses to “Meyer Lemon Parfaits {guest post}”

  1. Cookin' Canuck — March 8, 2013 at 11:24 am

    Kim, these are absolutely stunning! Those colors and flavors makes me hopeful that spring is just around the corner.

    • Kim Beaulieu — March 8th, 2013 @ 2:32 pm

      Thanks so much Dara. It’s funny I woke up today and the sun is shining here in Ontario. I actually turned off the heat and opened my patio door for about an hour. Lovely day! Must be the lemons signalling spring.

  2. Laurie {SimplyScratch} — March 8, 2013 at 11:49 am

    Meyer lemons rule! These parfaits sound absolutely amazing!

    • Kim Beaulieu — March 8th, 2013 @ 2:33 pm

      They totally do. Thanks so much Laurie.

  3. Kim Beaulieu — March 8, 2013 at 2:29 pm

    Thanks so much for having me today Rachel. It was a total pleasure.

  4. Katrina @ In Katrina's Kitchen — March 8, 2013 at 3:51 pm

    I love love these! Kim’s pics brightened my day!

  5. Laura (Tutti Dolci) — March 8, 2013 at 4:53 pm

    These are the cutest, I love anything with Meyer lemon!

  6. Gerry @ Foodness Gracious — March 8, 2013 at 4:57 pm

    Love lemon curd and these are just too darn easy to eat! Great post :)

  7. Anna @ Crunchy Creamy Sweet — March 8, 2013 at 5:22 pm

    Oh my! I love how bright and sunny these look! Fabulous recipe, Kim!

  8. Ann Mc — March 8, 2013 at 7:03 pm

    Sweet lemony goodness….I am in LOVE! These are absolutely stunning! Not only are they tiny and adorable (like you – I like mini desserts, appetizers….FOOD!), they look delicious and the pics are absolutely mouthwatering!

    Girlfriend, When life hands you lemons you make PARFAITS! …and then knock them out of the park! WooHoo!

  9. Barbara @ Barbara Bakes — March 8, 2013 at 10:35 pm

    I love little desserts and these look like little rays of sunshine in a glass.

  10. Stephanie @ Eat. Drink. Love. — March 9, 2013 at 12:20 am

    These are just lovely, Kim! I love lemony desserts!

  11. john@kitchenriffs — March 9, 2013 at 6:55 pm

    Great photos! And great recipe. I love Meyer lemons – when we lived in Florida we used to have a Meyer lemon tree in our yard. Talk about lucky! These little parfaits look so cute. And I love the idea of serving it in shot glasses! Wonderful guest post – thanks so much.

  12. Lauren — March 9, 2013 at 11:04 pm

    Hi, The recipe doesn’t seem to match the picture? What is the white layer in the middle, the recipe just says the cream is on top? Is it cream in the middle too?

    Thanks, Looks yum!

    • Rachel Gurk — March 11th, 2013 @ 9:12 am

      You’re right Lauren, looks like Kim threw an extra layer of whipped cream in hers. Never a bad thing in my opinion! Good catch :)

  13. Janet — March 20, 2013 at 6:44 am

    These are beautiful! I only recently discovered Meyers Lemons within the last couple of years after chatting with some cooks in the sunny States. Always on the look out for more things I can do with them. Great post!

  14. Leah — May 9, 2013 at 10:51 pm

    Hi Kim, how did you layer the whip cream in the middle? did you just do the cookie crumb, simple syrup, whip cream and then the custard mix?

  15. amy — October 24, 2013 at 5:13 pm

    Can I use regular lemons if I don’t have meyer lemons?

  16. BitsyBet — March 28, 2014 at 4:01 pm

    What size shot glasses did you use–1.5 ounce or 2 ounce ones?

  17. Tan — June 29, 2014 at 7:49 pm

    They are 3oz shot glasses. desert glasses!

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