Looking for a quick dessert or something to start off your morning? Try out our delicious Lemon Crunch Parfait recipe.
- Portion size 6 servings
- Credits : Canadian Living Magazine: April 2010
- 3/4 cups whipping cream
- 1 can apricot halves in light syrup drained and quartered
- 1/4 cup all-purpose flour
- 2 tablespoons large-flake rolled oats
- 1 tablespoon packed brown sugar
- 2 tablespoons unsalted butter cubed
- 2 tablespoons slivered almonds
- 3 egg yolks
- 1 egg
- 1/2 cup granulated sugar
- 1 tablespoon granulated sugar
- 2 teaspoons finely grated lemon rind
- 1/2 cup lemon juice
- 1 pinch salt
MethodAlmond Crunch: In bowl, stir together flour, oats and brown sugar. Using pastry blender or 2 knives, cut in butter until crumbly. Stir in almonds. Spread on parchment paper–lined baking sheet; bake in 350?F (180?C) oven until golden and crisp, about 12 minutes. Let cool.
Lemon Curd: In heatproof bowl, whisk together egg yolks, egg, sugar, lemon rind, lemon juice and salt. Place bowl over saucepan of simmering water; cook, whisking often, until thick enough to coat back of spoon and instant-read digital thermometer registers 160?F (71?C), 8 to 10 minutes. Strain through fine sieve into clean bowl. Place plastic wrap directly on surface. Refrigerate until cold and set.
Loosen curd with spoon. Whip cream; fold half into curd. Fold in remaining cream.
Divide apricots among glasses; divide lemon mixture over top. Sprinkle almond crunch over each.
Nutritional facts Per serving: about
- Sodium 29 mg
- Protein 5 g
- Calories 327.0
- Total fat 19 g
- Potassium 165 mg
- Cholesterol 181 mg
- Saturated fat 10 g
- Total carbohydrate 36 g
- Iron 7.0
- Folate 15.0
- Calcium 5.0
- Vitamin A 26.0
- Vitamin C 18.0