Lemon Curd Parfait
A frozen ice-cream dessert, served in slices usually from a block.
Preparation time: 20 minutes Quantity: Serves 6-8 Cooking time: Freeze overnight or for several hours
Ingredients
8 medium egg yolks
125g/4 oz caster sugar
1 lemon zest & juiced
280 - 300 ml double cream
6 tablespoons lemon curd
Method
- Whisk the eggs and sugar over a bain marie /in a bowl over a pan of simmering water
- Whisk until doubled in size
- Add the lemon juice and zest
- Cool
- Meanwhile whisk the cream to soft peaks
- Fold in to the cooled egg mix
- Spoon in the Lemon curd, leaving it in swirls.
- Spoon in to a cling film lined loaf tin or other suitable dish
- Freeze for several hours
- Will last in the freezer covered for several months