Total Time:
Servings: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.
