Pregnancy Friendly No-Bake Raspberry Lemon Curd Parfait

Total time1 hr 35 min

Prep time25 min

Cook time10 min

4.7

(26)

Pregnancy Friendly No-Bake Raspberry Lemon Curd Parfait

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Ingredients

4 servings

For the lemon curd

3 pasteurized egg yolks
Ingredient note
The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
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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