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1
Combine cranberries, 3/4 cup sugar, cranberry juice, lemon juice and lemon rind in a large pan.
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2
Cook over medium heat for 10-15 minutes, stirring frequently as it thickens.
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3
Strain mixture through a wire mesh strainer into a bowl & set aside.
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4
(Discard pulp).
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5
Combine 1/4 cup of divided sugar and cornstarch in a medium pan.
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6
Gradually stir in milk and bring to a boil.
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7
Reduce heat and cook, stirring constantly for 1 minute.
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8
Remove from heat, and stir in vanilla.
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9
Gently fold into the cranberry mixture.
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10
Cover and chill for 1 hour.
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11
Sprinkle gelatin over cold water in a small saucepan and let stand 1 minute.
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12
Cook over low heat, stirring until gelatin dissolves, about 2 minutes.
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13
Combine cream cheese and powdered sugar in a blender, cover and process until smooth.
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14
Set aside.
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15
Beat egg whites and cream of tartar at high speed with beater until stiff peaks form.
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16
Combine remaining 1/2 cup sugar and 1/4 cup water in a small pan.
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17
Bring to a boil, cook without stirring until candy thermometer reads 238 degrees - about 7 minutes.
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18
Gradually pour sugar mixture in a thin stream over the beaten egg whites while beating at a high speed until mixture cools and sets.
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19
Gently fold egg white mixture into lime mixture.
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20
Layer 1/2 of cranberry mixture and all of the lime mixture evenly into 12 parfait glasses.
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21
Cover and chill 15 minutes.
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22
Spoon remaining cranberry mixture over the lime layer.
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23
Cover and chill 2 hours.
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24
Garnish if desired with fresh cranberries and lime zest.
