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Lemon Gingersnap Parfaits Recipe

This lemon gingersnap parfaits recipe is the perfect holiday dessert. Made with just a few simple ingredients, they're easy to assemble and oh so festive! Recipe courtesy Lindsay of The Lean Green Bean.

Servings: 3

Active time: 15 minutes

Total time:

Ingredients

  • 2 Tbsp butter
  • 1/4 c sugar
  • 1/4 c freshly squeezed lemon juice
  • zest from 1 lemon
  • 1 Davidson's Safest Choice® pasteurized egg(s)
  • 2 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 20 gingersnap cookies, crushed
  • 1 1/2 c plan yogurt
  • 1/2 c pomegranate arils

Preparation

  1. In medium saucepan, combine butter, sugar, lemon juice, and lemon zest; cook until sugar dissolves.
  2. In medium bowl, combine egg and egg yolks; whisk until combined. Slowly pour half of lemon mixture into bowl with eggs while whisking constantly.
  3. Pour egg and lemon mixture back into saucepan, whisking constantly. Cook, stirring constantly for another 3-4 minutes until thickened.
  4. Refrigerate for at least an hour.
  5. Layer crushed gingersnaps, plain yogurt, lemon curd, and arils into glasses and serve.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.