Lemon Tapioca Parfait

Circle B Kitchen

For the Tapioca:

1/3 cup sugar

3 Tbsp minute tapioca
1 3/4 cup whole milk
1 egg, well beaten

2 tsp vanilla

Mix the sugar, tapioca, milk and egg in a medium saucepan; let stand 5 minutes.  Cook on medium heat, stirring constantly, until the mixture comes to a full boil (a boil that doesn't stop bubbling when stirred).  The pudding will thicken as it cools.  Remove from heat and stir in the vanilla.  Let cool slightly.

For the Lemon Curd:

(Adapted from the Barefoot Contessa)
  • 3 lemons
  • 1 1/2 cups sugar
  • 1/4 pound unsalted butter, room temperature
  • 4 extra-large eggs
  • 1/2 cup lemon juice (3 to 4 lemons)
  • 1/8 teaspoon kosher salt

Using a microplane grater, remove the zest of 3 lemons and place in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

For the Parfait:
Place some of the tapioca pudding in the bottom of a parfait glass.  Top with just a little of the lemon curd, smoothing to cover the top of the pudding.  Top with more of the tapioca and then another layer of the curd.

To serve, top with a dollop of creme fraiche and a dusting of lemon zest.


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