Lemon-Lime Parfait with Raspberries

1. 1

   To make the lemon-lime curd, combine the eggs, butter, sugar, lemon and lime zests, and lemon and lime juices in a heavy nonreactive saucepan over medium-low heat.

2. 2

   Cook, whisking constantly, until the mixture is thick enough to hold the mark of the whisk after you drag it through the curd, 8 to 10 minutes.

3. 3

   Pour the curd through a fine mesh strainer into a bowl and let cool to room temperature.

4. 4

   Cover with plastic wrap, pressing it directly against the curd, and refrigerate for at least 1 hour.

5. 5

   Just before serving, whip the cream to soft peaks.

6. 6

   Layer the curd, whipped cream, and raspberries in that order in four parfait glasses, repeating the layers two more times to make three layers of each.

* Per serving · 4 servings · Values may vary.

No additional tips available.