Lemon Parfait

Oxmoor House
8 servings


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2 envelopes unflavored gelatin
1/2 cup cold water
4 eggs, separated
1/2 cup fresh lemon juice
1 cup sugar, divided
1/4 teaspoon salt
2 teaspoons grated lemon rind
1 teaspoon lemon extract
1 cup whipping cream
1 teaspoon vanilla extract
8 thin slices lemon


Soften gelatin in cold water 5 minutes.

Combine egg yolks, lemon juice, 1/2 cup sugar, and salt in top of a double boiler. Cook over boiling water, stirring constantly, until thickened. Add softened gelatin, lemon rind, and lemon extract; stir well. Continue to cook over boiling water, stirring until gelatin dissolves. Cool completely. Transfer to a large mixing bowl.

Beat egg whites (at room temperature) until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into lemon mixture.

Beat whipping cream and vanilla until soft peaks form. Fold into lemon mixture. Spoon evenly into parfait glasses; cover and chill. Garnish with lemon slices.

Created date

February 2010