Nickel Allergy Friendly No-Bake Vanilla Bean Parfait with Lemon Curd
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Learn more →Ingredients
4 servings
For the lemon curd
- 3 pasteurized egg yolks
- ⅓ cup maple syrup
Chef's tipUse the same amount; honey is a little thicker and slightly sweeter. - ⅓ cup fresh lemon juice (from about 2–3 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 3 tbsp unsalted butter, cut into small cubes
For the vanilla cream
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 2 tbsp maple syrupChef's tipUse the same amount; honey is a little thicker and slightly sweeter.
- 1 tsp pure vanilla bean paste
For the crumble
- 1 cup gluten free shortbread cookies, roughly crushed
- 1 tbsp unsalted butter, melted
For serving
- fresh strawberries, hulled and sliced, for serving (optional)
Instructions
- 1
Make the lemon curd: Whisk the pasteurized egg yolks, maple syrup, lemon juice, and lemon zest together in a medium saucepan. 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 — this is the food-safety threshold for egg yolk sauces.
- 2
Remove the saucepan from the heat and whisk in the butter cubes one at a time, waiting for each to melt fully before adding the next. Pour the finished 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 cold and set, at least 45 minutes.
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