Puckery Lemon Parfait with Summer Berries

recipe photo

Fresh, beautiful and a cinch to make in advance, these charming parfaits can be served straight out of the refrigerator when entertaining. Present them in the Schott Zwiesel Goblet.

Serves 6


  • Lemon Curd
  • 5 eggs
  • 3 egg yolks
  • 1 cup granulated sugar
  • ¾ cup fresh lemon juice
  • a pinch of kosher salt
  • ½ cup cold, unsalted butter, cut into ½-inch cubes
  • 1 cup cold heavy cream
  • 3 tablespoons powdered sugar


  • 2½ cups fresh blueberries, picked over
  • 2½ cups fresh raspberries
  • 3 to 4 tablespoons granulated sugar
  • 6 mint leaves for garnish

Preparation:To make the lemon curd:

  • Whisk together the eggs, egg yolks and granulated sugar in the top pan of a double boiler or in a medium metal bowl until well mixed. Set over a saucepan filled with two inches of simmering water over medium heat. Add the lemon juice and kosher salt. Cook, whisking constantly, until thickened, 7 to 10 minutes. Remove from the heat and whisk in the butter until smooth.
  • Using a rubber spatula, scrape the mixture into a medium-mesh sieve set over a bowl. Strain the mixture into the bowl, pressing with the back of the spatula. Cool slightly at room temperature, then refrigerate until firm, at least one hour.
  • Combine the cream and powdered sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until soft peaks form, about one minute. The cream should slowly fall forward when lifted with a whisk. Alternatively, use an electric hand mixer. Fold half the whipped cream into the chilled lemon curd, then fold in the remaining cream. Refrigerate until ready to assemble.

To prepare the berries:

Just before assembling the parfaits, gently toss the blueberries, raspberries and three tablespoons of the granulated sugar in a medium bowl. Add the remaining tablespoon of sugar if necessary, depending on the sweetness of the berries.