|Lemon-Yogurt Brunch Parfait|
2/3 cup sugar
6 tablespoons butter, softened to room temperature
4 egg yolks
1 whole egg
1/2 cup freshly squeezed lemon juice (from about 4 small lemons)
1 tablespoon lemon zest
In a medium mixing bowl, cream together butter and sugar with an electric mixer until light and fluffy. Add egg yolks and egg and beat together over medium speed until mixture is smooth. Add lemon juice and mix thoroughly (the mixture may look a bit curdled but it will smooth out during cooking). Transfer mixture to a heavy sauce pan. Stir mixture constantly over medium-low heat until it is thick and coats the back of a spoon (about 8-10 minutes). Do not let it boil. Stir in lemon zest and transfer to a bowl to cool. Cover surface of lemon curd with plastic wrap and chill in the refrigerator. Store in the fridge for up to 2 weeks or you can freeze it as well. Makes about 2 cups. You can also substitute lime juice and zest for a lovely lime flavored spread!
Recipe adapted from Fine Cooking
Lemon-Yogurt Brunch Parfait
Even though this is more of a concept than an actual recipe, I felt like this use for lemon curd has to be included. Layers of lemon curd, plain yogurt, berries and lady fingers, combine for a refreshing treat. It would make a lovely finale to an Easter brunch, a light dessert or just relatively guilt-free snack. These are really just suggestions, please feel free to improvise.
some kind of cookie: lady fingers, graham crackers, vanilla wafers, lemon wafers, shortbread, etc.
berries, fresh or frozen, any kind (I used blackberries, but raspberries, strawberries or blueberries would all be beautiful and tasty)
Layer all ingredients in either individual wine glasses or all together in a trifle bowl (or some other clear glass serving dish, preferably clear so you can see all the layers), repeating layers until you run out. Serve immediately or can be made ahead (for softer cookie layers). Store pre-made parfaits in the refrigerator.