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Lemon cream parfaits layered with berries and cookie crumbs. A quick, no-bake dessert perfect for spring and summer gatherings.
Know Before You Scroll
Servings: 6
Prep: 20 minutes
Cook: 0 minutes
Heavy cream, powdered sugar, vanilla extract, milk powder, lemon curd, strawberries, granulated sugar, lemon juice, blueberries, cookie crumbs
Bright, creamy, lightly sweet with fresh berry tang
Mixing bowl, hand or stand mixer, serving glasses
Don’t overmix the lemon curd, the swirls make it lighter and prettier
Fully assemble a few hours ahead and chill
Use crushed graham crackers or vanilla wafers for the base
In The Test Kitchen
This is one of those desserts I kept tweaking until it hit that perfect balance of light, creamy, and just sweet enough. The trick that made the biggest difference was folding lemon curd into freshly whipped cream instead of fully mixing it in. You get these soft ribbons of lemon running through the cream that taste incredible and look even better in the glass.
I also tested stabilizing the whipped cream, and adding a little milk powder made a noticeable difference. It holds its shape longer, especially if you’re making these ahead for guests, but it’s totally optional if you’re serving right away.
Ingredient Notes
Use cold heavy cream or heavy whipping cream for the best texture and structure.
There isn’t a great substitute here because lighter creams won’t whip with the same stability.
Homemade lemon curd gives the brightest flavor, but a good-quality store-bought lemon curd works beautifully here.
Orange curd, lime curd, or passion fruit curd can be used for a different citrus flavor.
Nonfat milk powder helps stabilize the whipped cream so the parfaits hold better, especially if you’re making them ahead.
Regular powdered milk also works and adds a little richness. You can leave it out if serving right away, but the cream will be a little less stable.
In the baking aisle of your grocery store
Fresh, ripe berries work best for texture and flavor. Macerating the strawberries creates a natural syrup that makes the fruit layer taste even better.
Frozen raspberries, blackberries, sliced peaches (fresh or frozen), or a mix of fresh berries can all work. If using frozen fruit, thaw and drain it well first.
Shortbread, graham crackers, or vanilla wafers all work well. Keep the crumbs slightly chunky for the best texture. For people outside the US, digestive biscuits are a great choice.
Crushed meringue, or gingersnaps can also work depending on the flavor you want.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Macerate the Strawberries
Add the chopped strawberries to a bowl with 2 tablespoons of granulated sugar and 1 teaspoon of lemon juice. Stir until coated, then let them sit for at least 15 minutes. You’ll know they’re ready when they look glossy and a syrup forms at the bottom. Gently stir in the blueberries and set aside.
Whip the Lemon Cream
In a chilled bowl, combine the heavy cream, powdered sugar, vanilla extract and milk powder if using. Whip until soft to medium peaks form. The cream should hold its shape but still look smooth and slightly soft.
Fold in the Lemon Curd
Add ½ to ¾ cup lemon curd to the whipped cream and gently fold it in. Stop before it’s fully blended so you get visible swirls of lemon throughout the cream.
Build and Layer
Spoon a layer of cookie crumbs into the bottom of each glass, just enough to cover the base. Add a layer of lemon cream, smoothing it lightly with the back of a spoon.
Spoon in a layer of the berry mixture, including some of the juices. Repeat the layers until the glasses are full. Finish with a final dollop of lemon cream, a few fresh berries, and a sprinkle of crumbs on top.
The Finish
Top each parfait with a final dollop of lemon cream, a few fresh berries, and a sprinkle of cookie crumbs. Serve right away, or chill until ready to serve. Optional extra sentence if you want it more helpful: For the best texture, add the final crumb topping just before serving so it stays crisp.
Prep Time: 20 minutes
Cook Time: 0 minutes
Rest time: 15 minutes
Serves 6
For the Lemon Cream
- ▢ 2 cups heavy cream (chilled)
- ▢ 6-8 tablespoons powdered sugar
- ▢ 1 teaspoon vanilla extract
- ▢ 2 tablespoons nonfat milk powder (optional, helps stabilize)
- ▢ ½ to ¾ cup lemon curd (homemade or store-bought)
For the Fruit Layer
- ▢ 2 cups strawberries (hulled and chopped)
- ▢ 2 tablespoons granulated sugar
- ▢ 1 teaspoon fresh lemon juice
- ▢ 1 cup blueberries
For the Crunch
- ▢ 1 cup cookie crumbs (shortbread, graham crackers, or vanilla wafers work best)
In a bowl, toss the chopped strawberries with sugar and lemon juice.
Let sit for at least 15 minutes, until the berries release their juices and get syrupy.
Stir in the blueberries. Set aside.
In a chilled mixing bowl, combine heavy cream, powdered sugar, vanilla, and milk powder.
Whip until soft-medium peaks form.
Gently fold in ½ to ¾ cup lemon curd until just combined (don’t overmix — swirls are pretty!).
Start with a spoonful of cookie crumbs at the bottom of each glass.
Add a layer of lemon cream.
Spoon in a layer of the macerated strawberry-blueberry mixture.
Repeat layers until glasses are full.
Top with a final dollop of lemon cream, a few fresh berries, and a sprinkle of cookie crumbs.
Erren’s Top Tips
Use cold cream and a chilled bowl to help the whipped cream come together faster and hold its shape better.
Stop whipping just before stiff peaks. Overwhipping will make the cream grainy once you fold in the lemon curd.
If making ahead, assemble the parfaits and refrigerate for up to 4 hours. The flavors meld beautifully without losing texture.
For cleaner layers, use a piping bag or zip-top bag with the corner snipped to add the cream.
Variations & Add-Ins
Swap the lemon curd for orange or passion fruit curd for a different citrus flavor.
Add a layer of lemon zest sugar between layers for extra brightness.
Use crushed meringue instead of cookies for a lighter, pavlova-style version.
Layer with raspberries or blackberries instead of blueberries for a deeper berry flavor.
Storage & Freezing
Store assembled parfaits covered in the refrigerator for up to 24 hours. After that, the crumbs begin to soften more than ideal.
For best texture, add the final crumb topping just before serving.
Freezing is not recommended as the cream will lose its texture once thawed.
Calories: 506 | Carbohydrates: 45g | Protein: 5g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 90mg | Sodium: 151mg | Potassium: 229mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1254IU | Vitamin C: 32mg | Calcium: 95mg | Iron: 1mg
FAQs
Can I make lemon cream parfaits ahead of time?
Yes, they can be made up to 4 hours in advance. Keep them chilled and add the final crumb topping just before serving for the best texture.
What can I use instead of lemon curd?
You can use any citrus curd like orange or lime, or even a thick fruit spread for a different flavor profile.
Why is my whipped cream not holding its shape?
Make sure your cream is cold and whipped to soft-medium peaks. Adding milk powder can help stabilize it, especially in warmer conditions.
Can I use frozen berries?
Fresh is best for texture, but if using frozen, thaw completely and drain excess liquid before macerating.
English (US) · 