Lemon Pie Parfait Cups
Last weekend, I brought these little lemon parfaits to my friend’s garden party. As everyone took their first bite, their eyes lit up – that perfect balance of tart lemon, buttery graham crackers, and fluffy whipped cream had worked its magic. The best part? I had made them the night before, and they were still perfect. These individual servings are basically a deconstructed lemon pie, but so much easier to make and serve.
Why You’ll Love This Recipe
These parfaits take everything wonderful about lemon pie but skip the fussy crust-making and baking.
They’re perfect for dinner parties since you can make them ahead.
The individual portions mean no messy cutting or serving, and the clear glass cups create a beautiful presentation showing off all those lovely layers.
Ingredients You’ll Need
For the Lemon Filling:
- 4 large egg yolks
- 14 oz sweetened condensed milk
- 2/3 cup fresh lemon juice (about 4-5 lemons)
- Zest of 2 lemons
For the Layers:
- 1 1/2 cups graham cracker crumbs (about 12 full crackers)
- 6 tablespoons melted butter
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
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How to Make Lemon Pie Parfait Cups
- Make the lemon filling: In a medium bowl, whisk together egg yolks, sweetened condensed milk, lemon juice, and lemon zest until smooth. Cover and refrigerate for at least 30 minutes to thicken.
- Prepare the graham cracker layer: Mix graham cracker crumbs with melted butter until well combined. The mixture should hold together when pressed.
- Make the whipped cream: Using an electric mixer, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble the parfaits:
- In each serving glass (8-10 oz size works best), add 2 tablespoons of graham cracker mixture, pressing lightly
- Add 3-4 tablespoons of lemon filling
- Top with a layer of whipped cream
- Repeat layers once more
- End with a sprinkle of graham cracker crumbs
Refrigerate for at least 2 hours or overnight.
Also, I highly recommend chilling your mixing bowl and beaters before making the whipped cream!
A cold bowl and beaters help the heavy cream whip up faster and create more stable whipped cream. This works because cold temperatures help the fat in the cream stay firm, which allows it to trap and hold more air bubbles as you whip it. 🙂
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Lemon Pie Parfait Cups
Bright citrus flavors shine in this refreshing no-bake dessert, where layers of buttery graham cracker crumbs, tangy lemon filling, and fluffy whipped cream create a perfect balance of sweetness and tartness. Individually portioned in cups, this treat adds a touch of elegance to any occasion while keeping dessert effortlessly simple.
- Total Time: 20 minutes
- Yield: 6 parfaits
Ingredients
Instructions
- Make the lemon filling: In a medium bowl, whisk together egg yolks, sweetened condensed milk, lemon juice, and lemon zest until smooth. Cover and refrigerate for at least 30 minutes to thicken.
- Prepare the graham cracker layer: Mix graham cracker crumbs with melted butter until well combined. The mixture should hold together when pressed.
- Make the whipped cream: Using an electric mixer, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble the parfaits:
- In each serving glass (8-10 oz size works best), add 2 tablespoons of graham cracker mixture, pressing lightly
- Add 3-4 tablespoons of lemon filling
- Top with a layer of whipped cream
- Repeat layers once more
- End with a sprinkle of graham cracker crumbs
- Prep Time: 20 minutes
