Lemon-Raspberry Parfait
Lemon-Raspberry Parfait is an moderately easy dinner. Made with 1/4 c. cornstarch, 2/3 c. sugar, 1/8 tsp. salt, 2 1/2 c. milk and 2 egg yolks, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
In a saucepan, combine cornstarch, sugar and salt.
Mix together the milk and egg yolks and slowly stir into cornstarch mixture.
Cook over medium-low heat, stirring constantly until mixture thickens and comes to a boil.
Boil, stirring, 1 to 2 minutes.
Remove from heat and pour through a sieve.
Whip the cream until it holds soft peaks.
Fold whipped cream into cooled pudding.
Halve pudding and fold raspberry purΓ©e into one half. Spoon alternating layers of pudding into parfait glasses. Refrigerate until ready to serve.
Makes 4 servings.
π· Perfect Pairings
Complete your meal with these
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