← Back to Search Results
Lemon-Lime Parfait with Raspberries Recipe-7341

Photo by: Frankie Frankeny
Comments: 0


The lemon-lime curd can be prepared up to a day ahead, making for quick-and-easy assembly at serving time. It’s easy and elegant, rich yet light–the perfect ending to a special meal.

What to drink: Pair with a sweet Vouvray made from chenin blanc grapes in France’s Loire Valley. A sweet sparkling wine would also pair well.

Yield: Makes 4 servings


  • 2 large eggs, lightly beaten
  • ¼ pound (1 stick) unsalted butter, cut into 8 pieces, at room temperature
  • ½ cup sugar
  • 1 tablespoon freshly grated lemon zest
  • 1 tablespoon freshly grated lime zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 1 cup very cold heavy cream
  • 1 pint (2 cups) fresh raspberries, gently rinsed and laid out to dry on paper toweling


1. To make the lemon-lime curd, combine the eggs, butter, sugar, lemon and lime zests, and lemon and lime juices in a heavy nonreactive saucepan over medium-low heat. Cook, whisking constantly, until the mixture is thick enough to hold the mark of the whisk after you drag it through the curd, 8 to 10 minutes. Pour the curd through a fine mesh strainer into a bowl and let cool to room temperature. Cover with plastic wrap, pressing it directly against the curd, and refrigerate for at least 1 hour.

2. Just before serving, whip the cream to soft peaks. Layer the curd, whipped cream, and raspberries in that order in four parfait glasses, repeating the layers two more times to make three layers of each.

© 2008 Joey Altman

Nutritional Information

Nutrients per serving (% daily value)

578kcal (29%)
80mg (8%)
26mg (44%)
474mcg RAE (16%)
248mg (83%)
62mg (3%)
29g (145%)
48g (74%)
1mg (5%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
spice Spice
by Ana Sortun
big-fat-cookies Big Fat Cookies
by Elinor Klivans
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-provence-cookbook The Provence Cookbook
by Patricia Wells

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?