Lemon Crunch Parfaits

LEMON CRUNCH PARFAITS

 

2 T lemon zest

¾ cup fresh lemon juice

4 egg yolks

2 cups sugar

½ cup butter, cut into pieces

2 (8oz packages) cream cheese, soft

½ cup confectioners’ sugar

2 cups heavy whipping cream

1 recipe Oatmeal Crumble (see below)

Fresh Raspberries

Fresh Blueberries

Fresh Blackberries

Garnish with additional raspberries, blueberries and lemon zest

In medium, heavy duty saucepan, whisk together lemon zest, lemon juice, and egg yolks over medium heat. Add sugar, and continue whisking for 10-12 minutes, until lemon mixture thickens slightly. Remove from heat, and gradually whisk in butter until smooth. Cool mixture slightly;  pour into a container, and chill for 2 hours.

In medium bowl, combine cream cheese and confectioner’ sugar. Beat at medium speed with electric mixer until creamy.

In a separate bowl, beat cream at medium high speed with an electric mixer until soft peaks form

Fold together lemon mixture, cream cheese mixture and whipped cream.

To serve, layer lemon mixture with Oatmeal Crumble and fresh berries in parfait glasses. Garnish with raspberries, blueberries and lemon zest, if desired.

OATMEAL CRUMBLE (5 cups)

3 cups old fashioned oats

1 cup chopped pecans

 1 ½ tsp ground cinnamon

1 tsp ground cardamom

½ cup firmly packed light brown sugar

6 T butter

1/3 cup honey

Preheat oven to 275. Line a rimmed baking sheet with aluminum foil. Spry foil with nonstick cooking spray; set aside

In medium bowl, combine oats, pecans, cinnamon, and cardamom.

In small saucepan, combine brown sugar, butter and honey. Bring to a boil over medium heat, stirring until sugar is dissolved. Add butter mixture to oat mixture stirring to combine well.

Spread oat mixture in an even layer on prepared baking sheet.

Bake for 40 minutes stirring halfway through cooking time, until browned. Cool completely.

Store in airtight container.

                                                                                                                                                                                                                                                                              

adapted from southern lady march/april 2009

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