Foodie Blogroll

Tuesday, April 17, 2012

Lemon Curd Parfait with Ginger Whipped Cream

For years I have been making this lemon cream pie, mostly because I get too many lemons off my tree at one time I thought how perfect to make a lemon pie each year. Now you know I am very fussy when it comes to sweets, and I do not like meringue, so I had to find one that didn't have it. The recipe I found is a lemon cream pie, made with lemon curd which is quite sweet, but then with whipped cream folded in it cuts the so so sweetness some.

You have to let it set in the fridge for at least three hours and it can stay over night. The first one I made I used a graham cracker crust I like that flavor better than the cookie didn't set up all the way, but it sure did taste good! In the reviews some users added a thickener, and some stated if you waited long enough it should set up....but when I spotted these cute little cordial/dessert cups...

...I thought (bing! - that is supposed to be a light bulb going off) what about a layered dessert in a cup, like a parfait! This is kind of like a deconstructed lemon cream pie... you take some of the lemon curd, then the graham cracker crumbs (mixed with sugar and melted butter then toasted) whipped cream, all in layers...adding dome fresh strawberries for color. I wanted to use raspberries, but couldn't find any fresh ones, so strawberries it is. Either one would work well here, gives it that sweet-tartness that I love.

Lemon Curd somewhat adapted from Lemon Cream Pie recipe Epicurious June 2002

6 large eggs
3/4 cup sugar
2 teaspoons grated lemon zest
3/4 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, cut into 8 pieces

- Combine the eggs, sugar, and lemon zest in a heavy medium-size saucepan and whisk the mixture until it is smooth. Add the lemon juice and butter and cook the mixture over medium heat, whisking constantly, until it is thickened, 7 to 9 minutes. Do not allow the mixture to come to a boil.

- Pour the lemon curd through a fine mesh strainer into a glass bowl. Cover the surface with plastic wrap. Refrigerate the lemon curd until it is cold and thick, at least 3 hours and up to 3 days.

For the whipped cream I decided to add a little ginger to it instead of some vanilla, and I used it to layer with the lemon curd instead of folding it in with the curd.

Ginger Whipped Cream
1 cup heavy cream, chilled
2 tablespoons sugar (optional)
1 teaspoon powdered ginger

- In a medium-size mixing bowl using an electric mixer, whip the heavy cream, sugar, and ginger until soft peaks form. You can make it plain if you opt for that!

Graham Cracker Crumb Crust
1 1/2 cups crushed graham crackers (about 8 graham crackers)
1/4 cup sugar
1/2 stick or 1/4 cup butter, melted

Mix all the ingredients and then lightly toasted in a skillet on low heat, you could do it in the oven too if you like. It came out crunchy and a nice flavor added to the dessert. Use a little sprinkled on top for garnish.

But, the first one I made I used some of my homemade granola, and no fruit. Again this was a big hit, the sweet - tart thing still going on and flavors and are so good. This is really a fun dessert to play with.