- Prep time 30 minutes
- Total time 2 hours & 40 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In metal bowl, whisk together lemon and lime zests and juices with 1 cup of the sugar, the egg yolks and egg. Place bowl over saucepan of hot, but not boiling, water and cook, whisking constantly, until mixture has thickened, 8 to 10 minutes. Remove bowl from saucepan and whisk in butter, one cube at a time, until melted. In fine sieve placed over bowl, strain the citrus cream to reach a smooth consistency. Cover surface directly with plastic wrap and refrigerate until citrus cream is cold, at least 2 hours. (Make-ahead: Can be refrigerated for up to 1 week.)
Remove citrus cream from refrigerator and let warm slightly. Meanwhile, in bowl, using electric mixer on high speed, beat whipping cream until soft peaks form, about 2 minutes. Add remaining sugar; continue whipping until stiff peaks form, about 3 minutes. Beat in yogurt.
Spoon yogurt-whipped cream mixture into four 1 1/2-cup parfait glasses or clear goblets, smoothing tops. Top with citrus cream, and sprinkle with meringue, and shortbread cookies, if using.
Nutritional facts PER SERVING
- Iron 0.8 mg
- Fibre 0 g
- Sodium 55 mg
- Sugars 60 g
- Protein 9 g
- Calories 590
- Total fat 34 g
- Cholesterol 315 mg
- Saturated fat 20 g
- Total carbohydrate 62 g
