Lemon Curd Parfait
These parfait jars are the perfect summer treat. The gingerbread cookie crust adds a spicy kick, while the mascarpone and lemon curd filling create a refreshing marriage of creamy sweetness and citrus flavors.
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Prep Time
90 minutes
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Cook Time
15 minutes
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Servings
8-½ pint jars
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2 cups crushed gingersnap cookies (about 30 cookies)
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6 tablespoons unsalted butter, melted
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1 ½ cups Ann Clark Lemon Curd Mix
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1 ½ cups water
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9 tablespoons unsalted butter, cut into pieces
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2½ cups heavy cream
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1 cup (1-8 ounce container) mascarpone
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¼ cup powdered sugar
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1 teaspoon Ann Clark Premium Clear Vanilla Extract
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2 cups fresh berries, such as blueberries and blackberries
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8 ½ pint jars
Crust
Filling
Topping
Equipment Needed:
Make Crust:
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1
Stir cookies and butter, until combined, in a medium bowl. Set aside.
Make Lemon Curd:
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2
Whisk ½ cup dry mix and water in a medium saucepan, until combined.
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3
Heat mixture over medium-high, until just boiling, about 5 minutes.
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4
Lower heat until just simmering, cook until thickened, glossy and golden in color, stirring occasionally, about 15 minutes.
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5
Remove from heat, whisk in softened butter, until melted and smooth.
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6
Pour into a heat-proof container and let cool slightly, stirring occasionally, about 30 minutes over an ice bath to chill quickly. Set aside.
Make Mascarpone Topping:
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7
Whip heavy cream, mascarpone, sugar and vanilla in a large mixing bowl with electric mixer or stand mixer with whip attachment, until soft peaks form, 3 to 5 minutes.
Assemble:
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8
Assemble jars by alternating crust, filling and topping, berries and repeat until done.
Notes & Tips:
- To make ahead: Make components the day before and assemble next day Also the jar will hold up to 3 days refrigerated.
Photo by Laura Kanya
