Lemon Curd Parfaits

You know how people  always say "When life gives you lemons, make lemonade"? This is indeed  a  cheerful and optimistic adage, but I'm going to have to say  it's dead wrong. When life gives you lemons, you need to make some lemon curd.

For those of you who've never tried this heavenly  and tart concoction, you might want to do some tongue push-ups and some deep breathing before trying this  recipe out, because it's not a tame flavor by any stretch of the imagination.  This is a recipe that's seen a lot of different incantations in my baking years, mainly due to my love for its bold flavor and vibrant yellow color. One of my favorite ways to make a classic lemon curd is in a parfait form with freshly whipped cream folded in.

Lemon Curd Parfaits

- 1 cup fresh lemon juice
-2 T finely grated fresh lemon zest
-1 cup sugar
-6 large eggs
-1 1/2 sticks  unsalted butter,cut into pea sized bits

-1 cup heavy cream

-1 t. vanilla
-1 T. powdered sugar

Directions: Whisk the lemon juice, zest, sugar, and eggs in a  heavy saucepan. Stir in butter and cook over medium low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles show on surface, about 7-8 minutes.

Transfer lemon curd to a bowl lay plastic wrap over the top so it doesn't form a skin, and place in fridge for 2-3 hours to chill.

Whipped Cream: Pour heavy cream into a stand mixer or beat with a hand mixer at medium high speed for 1-1 1/2 minutes, adding powdered sugar and vanilla when it's almost stiff to combine. Set aside 1/2 cup pf whipped cream for garnish. In a medium bowl, fold in the cooled lemon curd in 3  batches, gently combining the cream and curd until combined well. Spoon equal amounts into 6 parfait cups to serve, putting a dollop of whipped cream to garnish. Can be made ahead 24 hours.

 

And How.

As a citrus lover, I'd have to say this is one of my favorite desserts. It's refreshing and airy, just truly delightful in so many ways. The cream tames the tartness of the lemon just enough, and you really can't go wrong with the rich, creamy flavor of freshly whipped cream. You can put blueberries, raspberries, blackberries or cherries on top too if you'd like.

Since good old Turkey day is fast approaching, I'm going to feature Thanksgiving desserts for the next few weeks, so if anyone has any suggestions for something they'd like to see shoot me a comment or an e-mail!

I'm thinking of giving some Gluten-free pie recipes or some Vegan dessert ideas in case Uncle Frank just got diagnosed with Celiac, or Grandma Joan decided to go Vegan for Lent last year and couldn't go back to meat, and you want to accommadate these loved ones at your Thanksgiving feast but aren't sure how to go about it.