Lemon Curd Parfait with Shortbread Crumble and Raspberries

3:10 pm on 25 November 2011


Lemon Curd

  • 250ml lemon juice
  • 250g castor sugar
  • 3 lemons zested
  • 8 eggs

Lemon Curd Parfait

  • 100ml double cream
  • 4 egg yolks
  • 65g caster sugar
  • 100ml buttermilk
  • 180g lemon curd

Shortbread Crumble

  • 100g flour
  • 70g castor sugar
  • 70g soft butter
  • 70g ground almonds


Lemon Curd

Put the eggs and sugar in a stainless steel bowl and put on top of simmering water and whisk to make a sabayon, until it is thick and holds a figure of 8. Then tip in to a electric mixer and beat till cold and creamy white. Then semi whip up cream and then fold all the ingredient's together and then freeze into small rings till frozen.

Lemon Curd Parfait

Combine all ingredients with a whisk in a bowl. Transfer mix to a heavy based pot. Cook the mix out with a whisk on a medium heat until the mix reaches 84degrees on a temperature probe. Strain mix thru a fine sieve and set aside to cool.

Shortbread Crumble

Combine all ingredients in bowl with hands until butter is incorporated. Place on tray lined with silpat mat and bake at 160 degrees for 5-7 minutes moving around once while cooking. Cool and keep air tight container in a cool dark place.

Serve with fresh raspberries and mint.

From Afternoons with Jesse Mulligan

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