Lemon Lime Parfaits Lemon Lime Parfaits

Photography, Foodivine studio

  • Prep time 30 minutes
  • Total time 2 hours & 40 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



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
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Lemon Lime Parfaits