MEYER LEMON PARFAITS

Hi folks. I’m pleased as punch to be guesting for Rachel today. I remember what it’s like to have 2 wee ones in the house. Life gets hectic with kids. As a stay at home mom for 24 years, yes you read that correctly, I can totally relate to trying to juggle kids and life. I think Rachel does an amazing job.

INGREDIENTS:

For the Base:
6 giant ladyfinger cookies, cut into tiny pieces
For the Simple Syrup:
½ cup water
½ cup sugar
2 tablespoon meyer lemon juice
For the Curd:
2 tablespoons meyer lemon zest
5 egg yolks
¾ cup sugar
¾ cup meyer lemon juice
5 tablespoons butter
For the Garnish:
1 cup heavy cream
2 tablespoons confectioners’ sugar
Optional- Meyer Lemon Zest

DIRECTIONS:

For the Base:
Cut cookies into tiny pieces. Place evenly in the bottom of glasses. I used 12 shot glasses.
For the Simple Syrup:
Mix all in the ingredients in a small saucepan and cook over medium heat until sugar dissolves.
Allow to cool.
Spoon 1 to 2 tablespoons into each glass.
Store any leftover syrup in the fridge.
For the Curd:
Add meyer lemon zest, meyer lemon juice, sugar and yolks to a medium saucepan. Whisk.
Cook over a medium low heat, adding butter right away.
Whisk until thick, which can take about 6 to 8 minutes.
Allow to cool a bit before adding to shot glasses.
Spoon or pipe into glasses evenly.
Pop in the fridge for about an hour or two.
For the Garnish:
In a stand mixer combine the heavy cream and confectioners’ sugar. Mix until fluffy.
Transfer to a piping tip with a star tip. Pipe onto top of parfaits.
Garnish with meyer lemon zest if desired.
You can serve immediately or pop back in the fridge till you need them.
Serve with a big old puckery smile!

source:rachelcooks

Tweet