Lemon Curd and Lemon-Yogurt Brunch Parfait

Lemon-Yogurt Brunch Parfait

 I feel like I've been on a bit of a lemon kick lately and as long as I am, I might as well share with you this yummy recipe for lemon curd.  Lemon curd is a thick spread made from lemon, sugar, eggs and butter (think of the filling in a lemon meringue pie) and is really a delicious addition to a wide number of foods.  Traditionally, it is served with scones (kind of like biscuits) for brunch or teatime, but it can be used to top slices of pound cake or pieces of shortbread, used as a filling in between layers of  cake, spread on toast or even stirred into plain yogurt (one of my favorite uses!).  To buy a jar at the store can be crazy expensive (and I've found I don't really like the taste of the jarred stuff that much anyway), but you can make your own in about 15 minutes and with mostly ingredients you probably already have on hand. This recipe makes about 2 cups, so there's plenty to share--turn it into a sweet gift by putting some in a jar tied with a pretty ribbon!

Lemon Curd
2/3 cup sugar
6 tablespoons butter, softened to room temperature
4 egg yolks
1 whole egg
1/2 cup freshly squeezed lemon juice (from about 4 small lemons)
1 tablespoon lemon zest

In a medium mixing bowl, cream together butter and sugar with an electric mixer until light and fluffy.  Add egg yolks and egg and beat together over medium speed until mixture is smooth.  Add lemon juice and mix thoroughly (the mixture may look a bit curdled but it will smooth out during cooking).  Transfer mixture to a heavy sauce pan.  Stir mixture constantly over medium-low heat until it is thick and coats the back of a spoon (about 8-10 minutes).  Do not let it boil.  Stir in lemon zest and transfer to a bowl to cool.  Cover surface of lemon curd with plastic wrap and chill in the refrigerator.  Store in the fridge for up to 2 weeks or you can freeze it as well.  Makes about 2 cups. You can also substitute lime juice and zest for a lovely lime flavored spread!
Recipe adapted from Fine Cooking

 
Lemon-Yogurt Brunch Parfait 
Even though this is more of a concept than an actual recipe, I felt like this use for lemon curd has to be included.  Layers of lemon curd, plain yogurt, berries and lady fingers, combine for a refreshing treat. It would make a lovely finale to an Easter brunch, a light dessert or just relatively guilt-free snack.  These are really just suggestions, please feel free to improvise.

Ingredients:
plain yogurt 
lemon curd
some kind of cookie: lady fingers, graham crackers, vanilla wafers, lemon wafers, shortbread, etc.
berries, fresh or frozen, any kind (I used blackberries, but raspberries, strawberries or blueberries would all be beautiful and tasty)

Layer all ingredients in either individual wine glasses or all together in a trifle bowl (or some other clear glass serving dish, preferably clear so you can see all the layers), repeating layers until you run out.  Serve immediately or can be made ahead (for softer cookie layers).  Store pre-made parfaits in the refrigerator.