LEMON CURD PARFAITS

This is more of a good idea than it is a recipe. Honestly, it happens to be no more than an assembly job, really. Not having to pull out heavy machinery in order to make a sweet something is always a good sign in my book, and I’d jump at every opportunity to get the ingredients for it from a jar (lemon curd is the case in point here).

OK, let me clarify : I try to avoid tinned/canned foods as much as possible and despise those sneaky ginger-garlic paste tubs that squeeze their way into most homes. Completely frowned upon. But organic lemon curd from a local store is tolerable, non? Or so I’d like to think. I’m not one to preach about food habits, but like the saying goes, we are what we eat. That there provides plenty of food for thought!

This dessert is fresh, tart, sweet and crunchy all in one bite. Everything you want it to be. Also, if you want to add a layer of whipped cream or cream cheese, you’re smart..go for it!

 

INGREDIENTS: (Serves 6)

200 grams lemon curd (home-made or store-bought)

200 grams digestive biscuits

40 grams unsalted butter, softened

Strawberries

Whipped cream/cream cheese mixed with icing sugar (optional)

 

METHOD:

Crush the biscuits into coarse crumbs by pulsing them in a food processor.Add the softened butter and pulse until it gets the texture of damp sand. Alternatively, add them to a zip-lock bag and bash them with a rolling-pin. Spread it out onto a baking tray and bake in a 200 C (400 F) oven for 15 minutes. Set aside to cool slightly.

This is the sequence I followed : First, add a generous spoon of biscuit crumbs to the base of your serving glass. Top with a few strawberries, and then layer on the lemon curd. Repeat layers.

Cover each serving glass with plastic wrap and refrigerate until ready to serve. Best served chilled.

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