Light and refreshing is how I would describe Lemon Berry Parfait. I wanted to make a quick summer dessert that would be tasty on the lips and not too much on the hips. Summer is a great time to find all kinds of berries. My family use to grow raspberries and strawberries when I was growing up so I love to mix them in salads and desserts. Fruit helps to brighten up certain dishes and also makes them a little bit healthier.
Lemon curd. The first time I asked for lemon curd at the grocer the clerk looked at me like I had too heads. Not many folks know what lemon curd is or how to use it. I became familiar with lemon curd only because my mom is a wonderful chef and has made fantastic desserts over the years and sometimes used lemon curd. Lemon curd reminds me of lemon pudding but has a more intense taste of lemon. Plus, the consistency is a little thicker than lemon pudding. I added lemon curd to Greek yogurt and mascarpone cheese to create a rich flavor of lemon and subtle tartness to the parfait.
Parfaits are all about layering. Lemon Berry Parfait consists of layers of Greek yogurt, berries soaked in limoncello and granola. Pull them all together and you will have a light, bright, refreshing dessert that takes only minutes to create.
Lemon Berry Parfait
16 oz Greek yogurt
8 oz mascarpone cheese
1 pint raspberries
1 pint blackberries
10 oz jar Dickinson’s lemon curd
2 tbsp sugar
½ cup limoncello liqueur
½ cup granola
Place berries in a medium bowl and add limoncello liqueur and sugar. Gently smash berries and then stir to mix sugar and limoncello. Set aside.
In a large bowl add yogurt, mascarpone cheese and lemon curd. Mix together until well blended.
Place two spoonfuls of yogurt mix in the bottom of a parfait glass. Add a layer of fruit then granola. Repeat each layer ending with fruit. Cover with plastic wrap and chill for 2 – 3 hours before serving.