Ingredients
2largeeggs
1¼cupssugar
½cuplemon juice,freshly squeezed
4tbspunsalted butter
2tspgrated lemon zest
1cupwhipping cream,chilled
5cupsfresh berries,assorted
few springs fresh mint,for garnish
6shortbread cookies,or ginger cookies, optional
Preparation
Crack the eggs into a medium bowl and beat well. Add the sugar and lemon juice and whisk until sugar is mostly dissolved. Set aside.
Fill the bottom of a double boiler pan with an inch of water. Bring to a simmer, then turn the heat down to low. Melt the butter in the top of double boiler.
Add the egg mixture and cook, stirring constantly, until smooth and thick enough to coat a metal spoon. Stir in the lemon zest and pour into a shallow bowl. Chill in the refrigerator until cold.
Pour the chilled whipping cream into the bowl of an electric mixer and beat until the cream holds firm peaks. Be sure the lemon mixture is completely cool; then, using a rubber spatula, gently fold it into the whipped cream.
Place a large spoonful of berries into each glass (leave room for 2 layers of berries and 2 layers of cream) and top with a generous dollop of lemon cream. Top with another layer of berries and lemon cream.
Cover with plastic wrap and chill until ready to serve. (Parfaits can be assembled up to this point several hours ahead of time.) Right before serving, top each parfait with a shortbread cookie and sprig of fresh mint.
