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Lemon and Strawberry Parfaits for #SundaySupper

Lemon and Strawberry Parfaits | Magnolia Days

A delightful aroma drifted from the kitchen. I was relaxing in the den while waiting for the sound of the timer. Then I noticed the mouth-watering scent changed drastically. Something was wrong. I ran to the kitchen to find smoke pouring out of the oven and flames inside. Adrenaline kicked in and I extinguished the fire. What happened? In my haste, I forgot to add eggs to the batter. It subsequently boiled out of the pans and onto the bottom of the oven. I could have averted the whole thing had I made a no-bake dessert like Lemon and Strawberry Parfaits.

Lemon and Strawberry Parfaits | Magnolia Days

Eggs are a true natural delight and wonder. They magically bind ingredients together. They can be a main feature or subtle component in a variety of dishes. They are also a prime source of life-sustaining protein, vitamins, and minerals. Consuming them raw should be done with caution. That is unless you use pasteurized eggs like Davidson’s Safest Choice®. Pasteurization eliminates the risk of salmonella bacteria as well as other viruses.

Lemon and Strawberry Parfaits | Magnolia Days

Lemon and Strawberry Parfaits are made with lots of eggs. Some of the eggs whites in the mousse are raw and that is a great reason to use pasteurized ones. The parfaits are layers of granola, homemade strawberry curd, lemon mousse, and fresh strawberries. All together you have a light, fluffy, creamy, fruity, summer dessert with a little crunch. It takes time to make and chill both curds; strawberry and lemon (the lemon is used in the mousse). One taste and you will know all the effort is worth it.

Lemon and Strawberry Parfaits | Magnolia Days

No-bake recipes are great for summer. It’s nice to keep the kitchen cool while enjoying foods of the season. Sunday Supper has partnered with Davidson’s, a gold sponsor of the Food and Wine Conference, to share recipes. Scroll down to find a list with links to savory and sweet ones.

Do you avoid turning on the oven in the summer? I do especially after doing yard work on a very hot day. I also like to cool down with homemade vanilla bean ice cream. However, if I do bake a cake, I won’t forget to add eggs to the batter. That was one kind of hot oven I never want to see again.

Lemon and Strawberry Parfaits

A recipe for Lemon and Strawberry Parfaits. They are a dessert layered with granola, strawberry curd, lemon mousse and topped with strawberries.
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Author Renee

Ingredients

For the strawberry curd:

  • 16 ounces frozen strawberries in syrup thawed
  • 2 tablespoons cornstarch
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 3 large egg yolks Davidson's Safest Choice recommended
  • 1/4 cup unsalted butter cut into pieces
  • Red food coloring optional

For the lemon mousse:

  • 8 eggs Davidson's Safest Choice recommended
  • 1 1/4 cups granulated sugar divided
  • 1/2 teaspoon kosher salt
  • Juice and zest of 4 lemons
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract

For the parfaits:

  • 1 cup granola plus more for garnish
  • 1 cup sliced or chopped strawberries approximately

Instructions

For the strawberry curd:

  1. Place the strawberries with syrup, cornstarch, lemon zest, lemon juice, and egg yolks in a blender. Blend until smooth.
  2. Pour into a heavy saucepan. Cook over medium heat, whisking constantly, until it just reaches a boil. It will be very thick.
  3. Remove from heat. Gradually whisk in butter until smooth.
  4. The curd will have a grey-ish pink color. Whisk in drops of red food coloring if a more pink/red color is desired.
  5. Transfer curd to a bowl. Place plastic wrap directly on the surface to prevent a skin from forming.
  6. Cool to room temperature then chill thoroughly, about 3 hours.

For the lemon mousse:

  1. Whisk together 4 eggs, 4 egg yolks (reserve whites), and 1 cup sugar in a heavy-bottomed 3- or 4-quart saucepan. Whisk in salt, lemon juice and zest.
  2. Cook over medium heat, stirring constantly, until mixture thickens to the consistency of loose pudding, about 10 minutes.
  3. Pour and press through a fine mesh strainer into a large bowl then chill thoroughly, about 3 hours.
  4. Beat egg whites and remaining 1/4 cup sugar until stiff peaks form. Fold gently into lemon mixture.
  5. Beat heavy cream and vanilla until stiff peaks form. Fold gently into lemon mixture.

For the parfaits:

  1. Place 2 tablespoons granola in the bottom of a glass or bowl. Cover the granola with a layer of strawberry curd (about 2 tablespoons). Top the curd with lemon mousse. Garnish with chopped strawberries and a sprinkling of granola.

Recipe Notes

A recipe for Lemon and Strawberry Parfaits. They are a dessert layered with granola, strawberry curd, lemon mousse and topped with strawberries.

Are you looking for recipes to keep your kitchen cool in the summer? Check out these by Sunday Supper contributors featuring Davidson’s Safest Choice pasteurized eggs:

No-Bake Savory Recipes:

No-Bake Sweet Recipes:

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Sunday Supper LogoWould you like to join the Sunday Supper Movement? Click here: Sunday Supper Movement

Disclosure: This post is sponsored by Davidson’s Safest Choice Eggs. All opinions are my own.

Recipe Rating




Roz

Sunday 8th of June 2014

I love these parfaits so much, especially now that the warmer Southern temps are creeping in! I'm back from Italy now and will be joining the #SS group more; missed you! Roz

Renee

Saturday 14th of June 2014

Thanks Roz and it will be good to see you back with Sunday Supper again.

Carla

Thursday 5th of June 2014

Strawberry lemonade is one of my favorite summertime drinks, so slide one of these parfaits over to me ;)

Renee

Saturday 7th of June 2014

Oh now that makes me think I need to make some strawberry lemonade (or a cocktail version of it). Great inspiration Carla. Thanks!

Stacy

Thursday 5th of June 2014

Beautiful parfaits, Renee! I love that someone figured out how to make eating raw eggs safe!

Renee

Saturday 7th of June 2014

Thanks Stacy and I really am liking being able to use raw eggs safely. I see lots of recipes using them in the future.

Amy Kim (@kimchi_mom)

Tuesday 3rd of June 2014

I could totally go for one of these right now. Perfect summertime dessert!

I hope you're entering this recipe into the contest...I want to see these at the conference! ;-)

Renee

Saturday 7th of June 2014

I sure did enter them in the contest and hope they will be featured at the conference.

Lori @ Foxes Love Lemons

Tuesday 3rd of June 2014

Oh my gosh, that's what happens if you forget to add eggs to batter? Makes perfect sense, but sheesh. haha. I think it's safer to just no-bake in the summer, especially when lemons are involved in a beautiful parfait like this! Stunning, Renee!

Renee

Saturday 7th of June 2014

Thanks Lori