Ingredients
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
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
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. 🙂
- Prep Time: 20 minutes