Love, Love these! I wanted to make something in a glass. I was thinking maybe Tiramisu, but then I came across these recipes. The lemon curd tastes sweet and tart. The cakes was store bought, and it was perfect with the lemon curd. Really good!
Lemon pound cake (store bought or homemade)
1 cup diced strawberries
3/4 cup of sugar
1/3 cup of fresh lemon juice
4 tbsp of butter
1 tbsp of lemon zest
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate until cold. The lemon curd can be made several days (up to a week) in advance.
2 cups of heavy cream
2 tbsp of sugar
1 tsp of vanilla extract
Chill the clean bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes. Add all of the ingredients to the bowl and whisk on high speed until medium peaks form, about 1 minute. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk all of the ingredients until medium peaks form, about 2 to 3 minutes.)
To assemble the parfaits cut the pound cake into small pieces. Place pieces of the cake at the bottom of the glass, then add a couple of tablespoons of the lemon curd (I like using a piping bag), and top with strawberries. Repeat process..top it off with whipped cream. These Lemon Curd Parfaits can be made up to 24 hours in advance. Simply cover each parfait with plastic wrap and store in the refrigerator until ready to serve.
No-Bake Strawberry Cheesecakes
This was a great idea, no-bake cheesecake..I made it in no time and it was delicious with the fresh strawberries and the crunch from the graham crackers.
Graham Cracker for Crust
2 8 oz cream cheese
1 tsp vanilla
1 cup diced strawberries
1/4 cup of sugar
In a bowl mix the strawberries and the sugar..let sit for about 10 minutes. The strawberries will release their juices. In a mixer beat the cream cheese until fluffy. With the mixer on low add the strawberries and vanilla. Slowly increase speed to medium and beat until strawberries are well incorporated.
To assemble add about 2 tablespoons of the graham cracker to the bottom of the parfait glass. Follow with a couple of tablespoons of cream cheese mixture. Then add strawberries. Repeat the process, add the strawberry mixture then strawberries and top it with the whipped cream. Refrigerate cheesecakes for at least 2 hours. Enjoy!