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1
In a saucepan, combine the strawberries, lemon juice and sugar.
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2
Cook over medium heat until the strawberries begin to soften, about 10 minutes.
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3
Remove the pan from the heat.
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4
Place the strawberry mixture in a food processor and process until smooth.
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5
Remove the mixture from the food processor and strain through a fine mesh strainer.
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6
Mix in the sliced strawberries and place in the refrigerator.
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7
Refrigerate until very cold.
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8
With an electric mixer, whip the cream.
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9
In parfait glasses, layer the strawberries and whipped cream, starting and ending with the whipped cream.
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10
Place in the refrigerate and chill for 4 hours.
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11
Remove the zest of the lemons using a vegetable peeler.
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12
Be careful not to get any of the white pith.
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13
Julienne the zest.
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14
Blanch the julienned zest in boiling water for 5 minutes to remove any bitterness.
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15
In a small saucepan, combine 1 cup of sugar and the water.
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16
Bring to a boil.
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17
Add the blanched zest to the sugar syrup.
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18
Remove the sugar syrup from the heat and let the zest steep for 10 minutes.
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19
Remove the zest from the syrup and lay out on a rack.
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20
Sprinkle with the remaining 1/4 cup sugar.
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21
Top the parfaits with some of the candied lemon zest.
