Walkers Shortbread Inc.
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Lemon Parfait

Lemon Parfait

  • 24 Hours, 40 Minutes
  • 6 People
  • Easy
  • Favorite

Citrusy light and satisfyingly sweet, the Walkers’ shortbread crust takes this delicious dish to the next level.

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Ingredients

  • 4 ounces granulated sugar
  • 3 lemons
  • 5 egg yolks (Pasture eggs are best; they give a gorgeous rich yellow color to the finished dish)
  • ½ pint heavy cream (at room temperature)
  • Two 5.3-ounce packs of Walkers pure butter shortbread fingers
  • ½ cup unsalted butter
Lemon Parfait

Method

1
Place two packs of Walkers pure butter shortbread fingers into a food processor and pulse until fine crumbs.
2
Melt the unsalted butter and stir into the shortbread until combined.
3
Spoon into heart shaped molds or a loaf tin and press down firmly. Refrigerate for about 30 minutes.
4
Zest the lemons and set aside.
5
Peel the lemons blend and pass the juice through a fine sieve.
6
Put the sugar, zest and juice in a pan and boil for about 3 minutes.
7
Whip the cream until it is stiff and set aside.
8
Whip the egg yolks on a machine or with electric mixer until double the thickness, light in color and cold.
9
Gradually pour in the lemon mixture and whisk until combined.
10
Fold in the cream and spoon into a 1 lb loaf tin, terrine or heart shaped molds.
11
Freeze overnight and unmold onto a plate or slice to serve with fresh berries and a little raspberry or chocolate sauce.

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