Lemon Curd Parfaits
This post contains affiliate links. For more information, read my privacy policy.
I’d never had lemon curd before and had no idea what to expect from the traditional, sugary recipe I adapted for Paleo diets. What I got was a delightfully tart pudding that just has to be paired with sweet cream (or sweetened yogurt) and fresh fruit. This is a lovely little dish that’d be perfect for entertaining! I absolutely love the combination of strawberries and tart lemon curd. But you can absolutely use any fruit you like here! Bananas, pineapple, raspberries, cherries… anything that pairs well with lemon!
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIPÂ can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Lemon Curd Parfaits
Ingredients
Lemon Curd
- 3 whole eggs
- 1/2 cup honey
- 1/2 cup lemon juice
- 3 tablespoons lemon zest
- 1/4 cup coconut oil
Parfaits
- 2 cups coconut yogurt
- 2 cups strawberries diced
Equipment
Instructions
Lemon Curd
- Whisk together the eggs and honey until thoroughly combined. Whisk in the lemon juice and zest.
- Heat over medium-low in a saucepan, whisking constantly, until the mixture thickens to a pudding.
- Pour through a fine-mesh sieve, pushing it through with a spoon, into a heat-safe dish.
- Stir in the oil. Cover with plastic wrap, placing the wrap directly on top of the curd. Refrigerate until cold.
Parfaits
- Divide the lemon curd, whipped cream, and strawberries evenly between four dessert glasses. Start with a layer of lemon curd on the bottom of the glass, then add the whipped cream and strawberries on top. Serve chilled.