mybeautfulthings

Lemon Curd and Clementine Parfait

Thank you very much to Nigel Slater for this one – it is very special indeed! http://www.guardian.co.uk/lifeandstyle/2010/mar/07/nigel-slater-lemon-curd-recipes

First I made some lemon curd, a week or two ago, using an old family recipe rather than Nigel’s – simply because my Mum used to make it this way. I’ll post that as well if anyone wants it. You could use bought Lemon Curd, of course, if you have one you know and love just as, this time, I have used bought meringue shells. Homemade are better as you get some chewy chunks but I didn’t have time – and it was scrumptious anyway!

Now to the Parfait.

I was only making for 4 people so my recipe is an adaptation.

300 mls double cream, 8 broken up meringue shells, 6 big dollops of lemon curd, grated zest of two clementines

Line the tin with enough cligfilm to completely overwrap later

Crumble the meringues, leaving some pieces quite large

Whip the cold cream until it just holds some shape

Add the clementine zest

Stir up the lemon curd

Add the dollops of lemon curd

Partly fold in the zest and curd very lightly indeed

Add the meringue chunks and mix very lightly and carefully

Close up showing the barely mixed in lemon curd and meringue chunks

Put the mixture into the lined tin

Turned out and ready to serve

Ready to eat

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Cream beats more quickly if both it and the bowl are cold.
Be careful to leave big streaks of lemon curd so that you get contrasts of flavour.
Although the crushed raspberries taste good, adding a sharpness to a quite sweet desert, I wouldn’t put them on top again as I think they look too brash – but once done, I couldn’t take them off again!

Do let me know if you try this 🙂

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