Special July 4th Week Feature Dessert: All About Yellow Lemon Parfait

If you love summer and sun (and for us here on The Coastside, a little fog mixed in), you will be drawn to the Lemony Yellow of this Parfait!

When I made this up, I felt a little leery, as it seemed too daunting a task, with too many steps.  But, though it appears to be an elaborate endeavor because of all the writing, it is actually quite simple a recipe, when tackled in an organized fashion.  After all, it’s only cooking, right?

The cake I use in this recipe is one I made from scratch, but you can use any one of your favorite bought pound cakes, angel food cakes, yellow or white cakes, or no cake at all!  I use regular lemons, and added blueberries and strawberries for color.

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“All About Yellow Lemon Parfait”

A. Cake:

½ cup butter
1 cup white sugar
2 eggs
1 tsp vanilla

2/3 cup milk
1 TBSP sour cream
1/3 cup oil

1 cup all-purpose flour; 2/3 cup cake flour
¼ tsp salt
2 ½ tsp baking powder

Preheat Oven to 350°F; Butter an 8″ round pan

1. Beat butter with sugar until creamy; add egg and vanilla, then continue to beat until creamy
2. Mix all dry ingredients, then add to #1.
3. Combine milk with sour cream, then add to wet mixture.  Beat until well combined. Mixture should be smooth and slightly stiff.
4. Pour into pan, bake for about 35-40 minutes. Cool on rack.

B. Lemon Curd_DSC9407

Juice from 2 1/2 medium sized lemons
2 tsps lemon zest
3 whole eggs + 2 egg yolks  (use the whites for later)
1/3 cup white sugar
1 stick (1/2 cup) unsalted butter
pinch of salt
1/2 tsp vanilla + 1/2 tsp lemon extract

Combine everything in a large bowl, and whisk until blended. Pour into pot on stove at medium heat.  Stir constantly until liquid slightly thickens.  Turn down heat, and continue to _DSC9305stir.  When liquid becomes like thin pudding, remove from heat.  Pour into a medium sized container.  Continue to stir to prevent lumps.  Cover with plastic wrap, cool, and refrigerate.

C. Meringue

4 egg whites
1/3 cup white sugar

Set oven to 450°F. Line a cookie sheet with a lightly oiled parchment paper.

Beat whites until light creamy texture.  Add sugar a little at a time, beating it in.  Continue beating until egg white is slightly stiff, falling over just a bit when whisked.  Place whites in _DSC5308a small plastic ziploc bag.  Cut a small (5mm) whole in one end with scissors.  Squeeze swirls onto baking pan.  Place in oven for 2-3 minutes, or until tops are light golden in color. Remove and cool.

 

 

 

_DSC5794D. Whipped Cream

1 cup whipping cream
1 tablespoon white sugar

Whip cream and sugar with mixer until slightly stiff, careful not to overbeat.

 

Putting it all together:

In a sorbet glass, spoon a small amount of cake onto the bottom.  Then, layer with cooled lemon curd, followed by whipping cream. Add another spoonful of cake, then curd, and cream.  Top with meringue.  Add a few slices of strawberries or some blueberries for color. (Makes 6-8 servings.)

Voila! There you have a very citrusy “All About Yellow Lemon Parfait!”_DSC9344

 

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A Blue Pearl

 

Happy Fourth of July!

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