Lemon Cream Parfait Pie Jars

Name: Lemon Cream Parfait Pie Jars
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 8 serving
Ingredients: 1 cup freshly squeezed lemon juice; 1 cup sugar; 6 eggs; 12 Tablespoons butter; lemon zest; 2 cups Butter Cookies* or Graham Crackers; 4-6 Tablespoons butter; 1/4 cup sugar; 1 - 8- ounce pkg. Cream Cheese softened; 2 cups heavy cream; 1/2 cup powdered sugar; 1 teaspoon Vanilla or Vanilla Beans; fresh mint leaves; *I used Pepperidge Farm Chessman Butter Cookies

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
38 mins
Servings
8
Course
Dessert
Cuisine
American

Lemon Cream Parfait Pie Jars

Zelda Zimmerman

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Lemon Cream Parfait Pie Jars are layers of flavors. It starts with a butter cookie crust, lemon cream filling, and topped with a sweet cream cheese and whipped cream topping. Lemon lovers will love this dessert!

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Ingredients

Servings

Lemon Curd:

1 cup freshly squeezed lemon juice about 4 Lemons
1 cup sugar
6 eggs
12 Tablespoons butter 3/4 cup
lemon zest optional

Crust:

2 cups Butter Cookies* or Graham Crackers crushed
4-6 Tablespoons butter melted
1/4 cup sugar

Vanilla Cream Topping:

1 - 8- ounce pkg. Cream Cheese softened
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon Vanilla or Vanilla Beans

Optional:

fresh mint leaves
*I used Pepperidge Farm Chessman Butter Cookies

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Instructions

In a medium pot, stir together lemon juice, sugar, and eggs over medium-low heat. After it has dissolved, stir in butter. Cook on low heat for 6-8 minutes, or until the lemon curd starts to coat the back of a spoon and become thick. Bubbles should start to form. Once bubbles start to form, cook about 1 minute longer or until it becomes thick. Stir in lemon zest, if desired.
Place in jar or bowl and chill in the refrigerator. The lemon curd needs to chill in the refrigerator for 1 hour or in the freezer for 25 minutes.
To make crust:
Place crushed butter cookies or graham crackers in a bowl. Stir in melted butter (start with 4 TB and can add more) and sugar.
To make Vanilla Cream Topping:
In a small bowl, whip cream cheese for 5 minutes until light and fluffy. Add powdered sugar and vanilla and beat for 1 minute longer. Set aside.
In another bowl, whip heavy cream until firm peaks form. Fold into cream cheese mixture.
To make lemon cream parfaits:
Layer crust, lemon cream filling, and vanilla cream topping into dessert jars of choice. Top with remaining crust, if so desired and garnish with mint leaves.
Chill until serving.
To make the lemon cream pie:
Firmly press crust into 9-inch pie pan. Pour chilled lemon curd on top of the crust. Spread vanilla cream topping over crust. Garnish with sliced of lemon and mint leaves, if so desired. Chill.