Lemon & Lime

Lemon parfait with summer berries

After zesting the lemons, roll them around on a table or a work surface for a minute to make them easier to juice. £1.05 per serving

  • 16
  • 20
  • 40
  • 180
  • veggie
  • gluten free
  • 3 lemons, juice and finely grated zest only
  • 3 large eggs
  • 130g caster sugar
  • 300ml double cream
  • 200g mixed berries (strawberries, hulled and halved, raspberries, blueberries)
  • 1 tsp icing sugar
  1. Heat the oven to 160°C/140°C fan/Gas 3. Place the lemon juice, zest, eggs and sugar into a mixing bowl and whisk well for 2 minutes with an electric beater.
  2. Add the cream and whisk for 2 minutes. Divide equally between 6 individual heatproof dishes.
  3. Put the dishes in a roasting tin. Pour in enough hot water to come at least halfway up the side of the dishes. Cook for 35-40 minutes until the parfaits are still slightly wobbly. Remove from the oven, lift out of the water bath and cool. Chill in the fridge for 3 hours.
  4. To serve, remove from the refrigerator. Sprinkle each parfait with the mixed berries and dust with a little icing sugar.

Each serving contains: Energy 1670kJ 402kcal (20%); Fat 31g (44%); Saturates 18g (90%); Sugars 25g (28%); Salt 0.2g (3%) of your Reference Intake. Carbohydrates per serving: 25g