High Fructose Corn Syrup Free No-Bake Raspberry Lemon Curd Parfait
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Learn more →Ingredients
4 servings
For the lemon curd
- 3 pasteurized egg yolks
- ⅓ cup granulated sugar
- ⅓ cup fresh lemon juice (from about 2–3 lemons)
- 1 tsp lemon zest
- 3 tbsp unsalted butter, cut into small pieces
For the whipped cream
- 1 cup heavy cream
- 1 tbsp granulated sugar
- ½ tsp pure vanilla extract
For the base
- 6 oz gluten free shortbread cookies, roughly crumbled (about 1 ½ cups crumbs)
For the layers
- 2 cups fresh raspberries (about 8 oz)
For serving
- 1 tsp lemon zest, for garnish (optional)
Instructions
- 1
Whisk the pasteurized egg yolks, 1/3 cup sugar, lemon juice, and lemon zest together in a small saucepan until smooth. Set over medium-low heat and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon and a finger drawn through leaves a clean line, about 8–10 minutes — the curd should reach 160°F (71°C) on an instant-read thermometer.
- 2
Remove the pan from the heat and whisk in the butter pieces one at a time until each is fully melted and incorporated. Pour the curd through a fine-mesh strainer into a heatproof bowl, pressing gently with a spatula. Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming, then refrigerate until fully chilled and set, at least 1 hour.
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