Lemon Curd Parfaits with Strawberries

Perfect for the summer months when Scottish strawberries are in season.

Serves 6

Ingredients for the Lemon Curd
4oz/100g butter cut into bits
2 large egg yolks and 1 large egg well beaten together
4oz/100g caster or granulated sugar
Finely grated rind of 3 well washed and dried lemons
Juice of 2 lemons

Method
Put all the above ingredients into a pyrex bowl. Put the bowl over a saucepan of gently simmering water, and stir the contents of the bowl until the butter melts and the sugar dissolves.
The curd will thicken, stir it from time to time. When it is very thick, take the bowl off the heat and leave it to cool.

Ingredients for the Parfaits
½ pint/300mls double cream, whipped but not very stiff
2 large egg whites
2oz/50g sieved icing sugar
Few drops of vanilla extract

Method
Whisk the whites, when stiff gradually whisk in the sieved icing sugar, whisking till you have a stiff meringue. In 6 glass serving dishes or glasses, put some berries. Fold the meringue mixture into the whipped cream, adding the vanilla extract. Fold the lemon curd into the creamy mixture. Leave it streaky. Divide between the glasses.

To Serve
If you like, with crisp lemon, almond or shortbread biscuits.

The lemon curd can be made and kept in the fridge for several days 4-5. Assemble the parfait in the morning for serving in the evening. This is such a simple and convenient pud, and it’s very definite taste compliment a variety of soft summer fruits.

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