Step 1
In a glass, mason jar, or coupe, layer the yogurt, granola or toasted oats, lemon curd, and fresh berries.
Step 1
Pipe or fill completely cooled tart shells or mini fully-baked pie shells with the lemon curd. Smooth curd with a small offset spatula.
Step 2
Serve as is, top with fresh fruit just before serving, or lightly dust the edges with Redpath® Icing Sugar.
Step 1
Place lemon curd into a large bowl.
Step 2
Whip the heavy cream on medium to medium-high speed in the bowl of a stand mixer using the whisk attachment until medium peaks form (see Chef’s Tips).
Step 3
Add a third of the whipped cream into the lemon curd, and quickly fold in using a large rubber spatula to loosen the curd. Add the remaining whipped cream to the bowl. Gently and carefully fold the whipped cream into the curd, trying to preserve as much of the volume as possible; do not overmix.
Step 4
Dollop on cakes, puddings, and pies, or a dish of fresh fruit and berries.
*Store-bought granola or your favourite cereals can be used for the parfaits.
*Before whipping heavy cream, chill the bowl of the stand mixer or a large bowl and the whisk attachment(s) for at least 15 minutes. This helps ensure that the cream whips up to its fullest.
