Cute parfaits filled with the fresh taste of Meyer lemons, these Meyer lemon parfaits will have your guests smiling…and puckering!
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!
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.
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.
Knowing most moms like things quick and easy, 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 juice 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?
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 Meyer Lemon Parfaits.
Make these lemon parfaits your own
- Filling options: Instead of lemon curd, make lemon mousse or lemon cheesecake.
- Boozy bottom: Swap out simple syrup and use a lemon alcohol. That would be smashing for a party.
- Base ideas: Instead of ladyfingers, use vanilla wafers or any fun cookie you love. A graham cracker crumb base works really well, too.
More Lemon Desserts
Meyer Lemon Parfaits
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
- Meyer lemon zest, optional
Instructions
For the Base:
- Cut cookies into tiny pieces. Place evenly in the bottom of glasses. I use 12 shot glasses.
For the Simple Syrup:
- Mix all in the ingredients in a small saucepan and cook over medium heat until sugar dissolves. Allow to cool.
- Spoon 1 to 2 tablespoons into each glass. If desired, pipe a layer of whipped cream on this layer. Store any leftover syrup in the fridge.
For the Curd:
- Add Meyer lemon zest, Meyer lemon juice, sugar and yolks to a medium saucepan. Whisk.
- Cook over a medium low heat, adding butter right away. Whisk until thick, about 6 to 8 minutes. Allow to cool a bit before adding to shot glasses.
- Spoon or pipe into glasses evenly. Refrigerate for about an hour or two.
For the Garnish:
- Combine the heavy cream and confectioners’ sugar in large bowl. Using an electric mixxer, whip until fluffy.
- Transfer to a piping tip with a star tip. Pipe onto top of parfaits. Garnish with Meyer lemon zest if desired.
- Serve the parfaits immediately or pop back in the fridge until you need them.
Notes
- Parfaits can be made in larger dessert bowls, if desired, for fewer desserts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Could you replace with another fruit e.g. passionfruit
I haven’t tested it that way, so I don’t know for sure.
Iam just wondering if this recipe can be make ahead
I haven’t tested it, but it should work. The only thing I would worry about is it getting a little watery. I would add the whipped cream topping immediately before serving, though.
Is the garnish layer stable enough to ship over 3 days or do they need constant refrigeration? Would love to send these as gifts.
These should definitely be refrigerated!