Lemon Curd Parfait
Rated 5.0 stars by 1 users
Servings
8-½ pint jars
Prep Time
90 minutes
Cook Time
15 minutes
These parfait jars are the perfect summer treat. The gingerbread cookie crust adds a spicy kick, while the mascarpone and lemon curd filling create a refreshing marriage of creamy sweetness and citrus flavors.
Ingredients
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2 cups crushed gingersnap cookies (about 30 cookies)
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6 tablespoons unsalted butter, melted
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1 ½ cups Ann Clark Lemon Curd Mix
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1 ½ cups water
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9 tablespoons unsalted butter, cut into pieces
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2½ cups heavy cream
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1 cup (1-8 ounce container) mascarpone
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¼ cup powdered sugar
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1 teaspoon Ann Clark Premium Clear Vanilla Extract
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2 cups fresh berries, such as blueberries and blackberries
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8 ½ pint jars
Crust
Filling
Topping
Equipment Needed:
Directions
Make Crust:
Stir cookies and butter, until combined, in a medium bowl. Set aside.
Make Lemon Curd:
Whisk ½ cup dry mix and water in a medium saucepan, until combined.
Heat mixture over medium-high, until just boiling, about 5 minutes.
Lower heat until just simmering, cook until thickened, glossy and golden in color, stirring occasionally, about 15 minutes.
Remove from heat, whisk in softened butter, until melted and smooth.
Pour into a heat-proof container and let cool slightly, stirring occasionally, about 30 minutes over an ice bath to chill quickly. Set aside.
Make Mascarpone Topping:
Whip heavy cream, mascarpone, sugar and vanilla in a large mixing bowl with electric mixer or stand mixer with whip attachment, until soft peaks form, 3 to 5 minutes.
Assemble:
Assemble jars by alternating crust, filling and topping, berries and repeat until done.
Recipe Note
Notes & Tips:
- To make ahead: Make components the day before and assemble next day Also the jar will hold up to 3 days refrigerated.
Photo by Laura Kanya
