Lemon Curd Pineapple Crunch Parfait

A bright and vibrant layered parfait of Dole citrus made lemon curd, smooth yogurt and crunchy dehydrated pineapple pieces. Photo Credit: Dave Siegel, insightstudioinc.com

Total Time:
1 hour 30 minutes

Servings:
25

Ingredients

Parfait Ingredients

1 cup macadamia nuts, finely chopped

1 qt vanilla Greek yogurt

1 qt whipped topping

2 qts dehydrated pineapple pieces

12 oz prepared lemon curd

Lemon Curd Ingredients

6 large eggs yolks

1 cup granulated sugar

½ cup fresh lemon juice (from Dole IQF Lemon Wedges)

Finely grated zest of 6 Dole IQF Lemon Wedges

6 Tbsp unsalted butter, cut into small pieces

pinch of salt

Directions

Lemon Curd

In a medium saucepan, whisk together egg yolks, sugar, lemon juice, and zest until smooth.
Place the saucepan over low heat and cook, whisking constantly, until the mixture thickens and coats the back of a spoon. This will take 10-12 minutes. Be careful not to let the mixture boil or the eggs will scramble.
Remove the pan from the heat and gradually whisk in the butter pieces until melted and incorporated.
(Optional) For a smoother curd, strain the mixture through a fine-mesh sieve into a bowl.
Let the curd cool completely before covering and refrigerating.

Lemon Curd Parfait

Fold whipped topping with lemon curd and put in a large pastry bag (can be prepared 1-3 days in advance and stored in refrigerator).
Place 1 oz macadamia nuts in the bottom of glass trifle.
Layer with lemon curd mixture, greek yogurt and dehydrated pineapple pieces. Repeat layers.
Top finished layers with macadamia and dehydrated pineapple pieces pieces. Serve immediately or chill until service.

Explore Dole Products in This Recipe

Dole IQF Lemon Wedges

Bring Dole to Your Kitchen