Lemon Curd Parfaits
Layer silky homemade lemon curd with mascarpone cream, sugared strawberries and warm buttermilk biscuits — a bright dessert served in glasses that feels light, elegant, and full of sunshine.
When you want a dessert that feels light and bright rather than heavy, a lemon curd parfait is exactly the answer. Silky, tart homemade lemon curd is layered with mascarpone cream, sugared strawberries and pieces of warm buttermilk biscuit, all spooned into glasses that show off the pretty layers. It is elegant and refreshing, and the curd, the berries and the biscuits can all be made in advance, ready to layer when you are. Each spoonful is pure sunshine — the perfect close to a rich meal or a lovely centerpiece for a spring table.
The Silky Lemon Curd
Cook the lemon curd in a bowl set over simmering water, stirring constantly, until it thickens into something silky and glossy. Patience and steady stirring are the keys to a smooth curd — keep the heat gentle so the egg yolks never scramble, and you will be rewarded with a bright, tart, luxuriously smooth curd worth every minute.
Layering the Parfaits
Once the curd has chilled, spoon it into glasses in alternating layers with mascarpone cream, strawberries and broken biscuit. Building the parfaits in clear glasses shows off the pretty layers, and the biscuit soaks up the sugared berry juice against the silky curd and the mascarpone cream — layer them just before you carry them out.
Lemon Curd Parfaits with Strawberries and Mascarpone Cream
makes 6 • 30 minute cuisine, plus 20 minutes for biscuits
For lemon curd
3 large lemons, about 2 tablespoons zest and ½ cup juice • 1 ½ cups granulated sugar • ¼ pound butter, room temperature, 1 stick • 5 large egg yolks • ½ teaspoon kosher salt
For berries
1 pint strawberries, stemmed and cut in half
For mascarpone cream
1 (8-ounce) container mascarpone cream • ¼ cup sour cream • 1 teaspoon vanilla
For biscuits
¾ cup buttermilk • 1 egg • 2 ¼ cups all-purpose flour • 2 teaspoons baking powder • ½ teaspoon kosher salt • ¼ teaspoon baking soda • ½ cup granulated sugar • ⅓ cup shortening • 3 tablespoons butter, melted
Method
1. Zest the lemons and place into a bowl with the sugar. Use a fork to combine. Reserve 3 tablespoons of the lemon-sugar, which you will need later when you assemble the parfaits. Pour the remaining lemon-sugar blend into the bowl of an electric mixer. Add the butter and mix until creamy. Add the egg yolks, the juice from the lemons and the salt.
2. Heat water to a simmer in a pan (some bubbling, but not a mad boil). Place a heat proof bowl over the simmering water. You can use a double boiler for this. Pour the mixture into the bowl. Stir and simmer until the curd thickens, about 10 minutes. If you have a candy thermometer, you can make sure your curd is plenty thick when it reaches 170°. Cool the curd and then transfer it to a jar or plastic container. You can refrigerate the curd for up to 2 weeks.
3. Place the strawberries into a bowl. Sprinkle with 1 tablespoon of the reserved lemon-sugar. Stir and set aside. You can chill the berries for up to several days.
4. Place the mascarpone cheese, sour cream and vanilla into a small bowl. Use a wooden spoon to stir the mixture together until smooth and creamy.
5. Preheat the oven to 400°. Line a baking sheet with parchment paper. Whisk together the buttermilk and egg in a small bowl. Place the flour, baking powder, salt, baking soda and ½ cup sugar into the bowl of a food processor. Pulse once or twice to mix together. Take off the lid of the machine. Pinch the shortening into small pieces on top of the flour mixture. Return the top to the machine. Pulse until the flour turns into coarse crumbs and begins to climb up the side of the bowl. With the machine running, slowly pour in the buttermilk/eggs. The dough will clump together and begin to wrap around the blade.
6. Dump the dough onto your floured work surface. It will be soft and sticky! Dust the top of the dough with additional flour. Use your hands to pat the dough down to about ½-inch thickness. Use a 3-inch round biscuit cutter (or top of a glass) to cut 12 circles from the dough, reusing the scraps. Place the dough circles onto the baking sheet. Bake until the biscuits begin to rise and turn golden brown, about 12 to 15 minutes. Melt 3 tablespoons butter. Stir in 2 tablespoons of the reserved lemon-sugar into the melted butter. Remove the biscuits from the oven and brush with the sugared butter. Cool to room temperature.
7. To assemble the parfaits, cut one biscuit in half. Break a biscuit half into pieces and place into the bottom of a glass (or container of your choice). Spoon some of the strawberries over the biscuit. Add a spoonful of mascarpone cream and a large spoonful of lemon curd. Repeat with the other half of the biscuit, strawberries, cream and curd. You can drizzle some of the sugared berry juice on the top. Place the remaining 6 biscuits into a resealable plastic bag. You can keep these in the fridge or freezer.
The Heart of the Table
A dessert served in individual glasses is a gracious, thoughtful offering — each guest gets their own pretty portion, ready and waiting. There is an elegant, generous simplicity in a parfait, the kind of light, sunny dessert that feels special yet lets the host relax, the curd, the berries and the biscuits all done well before the meal begins.
The Art of the Host
Chill the curd fully before layering so it holds its shape, bake the biscuits the morning of, and layer the parfaits just before serving. Build them in clear glasses to show off the layers, and brush the warm biscuits with the sugared butter so they stay tender.
Neighborly Grace
- The Preparation: The components keep beautifully — the curd holds two weeks in the refrigerator, the sugared berries several days, and the six spare biscuits go into a bag in the fridge or freezer. Layer the parfaits when you are ready to serve.
- The Pour: A glass of Limoncello or a sparkling Moscato flatters the bright lemon; for a non-alcoholic pairing, a sparkling water with lemon and mint keeps the dessert feeling light and refreshing.
- The Vibe: Serve them chilled in pretty glasses at a spring luncheon, a dinner party, or an elegant gathering. This is light, sunny dessert — silky and bright, served in individual portions made to refresh the palate and delight the eye.