Easy Lemon Blueberry Parfait
This blueberry parfait is the fastest, easiest spring and summer dessert around! Just 4 ingredients and 5 minutes of effort for a boatload of creamy, citrusy-sweet, gingery flavor.
Equipment
Ingredients
- ~30 Ginger Snap Cookies smashed into pieces
- 1 10.5 oz jar Lemon Curd
- 1 pint Heavy Whipping Cream whipped
- 1 pint Blueberries rinsed and dried
- 1-2 tablespoon Powdered Sugar (optional)
- 1 teaspoon Vanilla or Almond Extract (optional)
Instructions
- Bash/blend/process/break your gingersnaps into smaller (approximately bite-sized) pieces.~30 Ginger Snap Cookies
- Whip heavy whipping cream until stiff peaks appear. OPTIONAL: You can add a bit of powdered sugar for extra sweetness and a little stability, or a little vanilla or almond extract for some extra flavor, but you don’t need to.1 pint Heavy Whipping Cream, 1-2 tablespoon Powdered Sugar, 1 teaspoon Vanilla or Almond Extract
- Fold lemon curd into whipped cream with a silicone spatula, being careful not to deflate the whipped cream.1 10.5 oz jar Lemon Curd
- OPTIONAL: If you have an extra minute to spare, mash up about ¼ of the blueberries with a fork and toss with a little sugar and lemon juice. Stir the rest of the berries in this mix to help them macerate (i.e. get juicy and delicious) a bit before layering them in the jars. Otherwise, as long as they're clean, they're good to use!1 pint Blueberries
- Layer your chosen vessel(s) with cookie crumbs, lemon whipped cream, then blueberries. Make sure to make your layers thick enough to see separate layers through the glass. Repeat at least once. Serve straightaway, or wait for up to 4 hours.
Notes
Estimated nutrition is for 1 of 6 blueberry parfaits.
Optional Variations & Dietary Adaptations
- Dairy-Free/Vegan - Swap in plant-based whipping cream, cold, full-fat canned coconut milk, or coconut cream to make dairy-free and vegan-friendly whipped cream. Purchase or make vegan lemon curd and double check that your gingersnaps are vegan-friendly.
- Extra Tangy - Add a few tablespoons of sour cream to your whipped cream for added pizzazz.
- Different Berries - Have fun swapping in raspberries, strawberries, or blackberries as the seasons change. Try making a blueberry strawberry parfait for a patriotic color scheme—like a quicker version of my strawberry blueberry shortcakes.
- Different Curd - For a more tropical twist, use puckery-sweet lime curd in place of the lemon curd. For a less tart option, orange curd works too!
- Use Quality Ingredients - Make sure you’re using ripe, in-season berries (or frozen berries if they’re not in season), real cream, and good cookies.
- Keep A Paper Towel Handy - You may want to clean up the glass as you layer all your goodies in to make sure your guests get the full visual effect. A damp paper towel is perfect for the job!
- Optional Extra Step - Macerate the Berries. If you have an extra minute to spare, mash up about ¼ of the blueberries with a fork or potato masher and toss with a little sugar (powdered works, too) and a squeeze of fresh lemon juice or a small drizzle of almond extract. Stir the rest of the berries in the mix to help them macerate and let them rest (at least 20 minutes, or up to 2 days in the fridge).
- Better Fresh. I personally think these blueberry parfaits are best after a minimum of 10 minutes of chill time (to let the cookies soften a bit) and no longer than about 4 hours (so the whipped cream is still whipped).
- Make-Ahead. That said, blueberry lemon parfaits can be assembled ahead of time and kept in an airtight container—just note that the cookies will become softer and the cream will become looser over time, causing the dessert to resemble a cake-y British trifle or berry fool.
Nutrition
Calories: 459kcalCarbohydrates: 41gProtein: 5gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 89mgSodium: 217mgPotassium: 257mgFiber: 3gSugar: 17gVitamin A: 1203IUVitamin C: 8mgCalcium: 84mgIron: 3mg
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