Tag Archives: Meyer Lemon

Lemon Parfait

Meyer Lemon Parfait

Meyer Lemon Parfait

When life gives you lemons you make lemonade. Okay life did not give me lemons I actually bought some Meyer lemons at the Buford Farmers market. I have always loved lemon tarts made with Meyer Lemons so that was my initial idea when I got them. However after perusing around the net I got the parfait idea from here. I was tickled pink since I could make little desserts as we were going to have a Game of Thrones airing. I wanted to actually make desserts from the book but I got just a tad bit sidetracked. I also got to make use of my little dessert glasses again.

I have made lemon curd before but with regular lemons. I modified my recipe and reduced the number of egg yolks from 6 to 4 (keeping it just a little healthy). However, that just made my curd a little translucent. It was absolutely delicious. Ask the people who happily wolfed it down. Especially Devang who grabbed the last one when a few more folks arrived and he thought there were none left.


makes 12 with a little leftover

Lemon Curd

3/4 cup granulated sugar
zest of 3 Meyer lemons
3/4 cup Meyer lemon juice (about 4 large lemons)
4 large egg yolks
5 tbsp unsalted butter, cut into tablespoon-sized pieces


Add all ingredients to a saucepan over low heat. Gently whisk and the butter will start to melt.  Continue whisking gently until the curd starts to thicken. This took me about 30 minutes on low heat. This curd will not become opaque. Remove from heat.

Pour through a mesh strainer and let it cool just a bit. Then use cling wrap pressed to the surface of the curd until you are ready to use it. This prevents it from getting a film. If you are just saving it for later you can let it cool completely and then cover and refrigerate. The curd will keep for a week in the refrigerator.

Graham Crust Layer

  • 12 graham cracker cookies crushed
  • 2 tbsp butter, melted

Combine the two so you get a moist mixture.

Whipped Cream Layer

  • 1 vanilla bean (or 1 tsp vanilla extract)
  • 2 cups heavy whipping cream
  • 1.5 tbsp sugar

Cut the vanilla bean and scrape out the seeds. Whip the cream until it starts to thicken. Add the sugar and vanilla bean seeds and continue to beat until almost stiff peak. If you are using vanilla extract put it in at the end and whip just to combine.

To assemble

Divide the cracker crumbs between the dessert cups. Mine took about a heaped teaspoon. Spoon the lemon curd on top. I used a fork to beat the curd just so I got it a little runny. I then put the whipped cream in a sandwich bag, snipped off the tip and piped it on top. I then used a few dry graham cracker crumbs on top.