This dessert is one of my favorites for summer entertaining. It's easy to make, you can do most of it ahead of time, and it makes a really gorgeous presentation.
Serves 8
Ingredients
2 eggs, well beaten
3/4 cup sugar
2 tsp. grated lemon rind
1/2 cup freshly-squeezed lemon juice (about 3 lemons)
1/4 cup butter (1/2 stick)
1 cup whipping cream
4 cups assorted fresh berries
Fresh mint
Shortbread Cookies (I like Walker's)
Preparation
1. Bring about an inch of water to a simmer in a double boiler. Make sure heat setting is on low. Add butter to double boiler pan and let melt.
Serves 8
Ingredients
2 eggs, well beaten
3/4 cup sugar
2 tsp. grated lemon rind
1/2 cup freshly-squeezed lemon juice (about 3 lemons)
1/4 cup butter (1/2 stick)
1 cup whipping cream
4 cups assorted fresh berries
Fresh mint
Shortbread Cookies (I like Walker's)
Preparation
1. Bring about an inch of water to a simmer in a double boiler. Make sure heat setting is on low. Add butter to double boiler pan and let melt.
2. In a bowl, combine eggs, sugar, lemon and lemon juice. Add to melted butter and cook, stirring constantly, until mixture is smooth and thick enough to coat a metal spoon (this should take about 10 minutes). Despite your best efforts, you may get a few bits of white cooked egg so if necessary, pass through a fine sieve to remove. Add lemon zest and pour mixture into a shallow bowl. Chill in refrigerator or freezer until cool.
3. Whip cream in a medium-sized bowl until smoothly thickened, but not too stiff. Be sure lemon mixture is completely cool, then fold into whipped cream.
4. Place a handful of berries in each glass and top with generous dollop of lemon cream. Top with another layer of berries and lemon cream. Right before serving, garnish each parfait with a sprig of fresh mint and a shortbread cookie.
