A quick and easy made-in-a-mug dessert. Whether you're after something zesty or need a speedy sweet treat, this creamy lemon parfait layered with buttery shortbread will do the trick.
Main INGREDIENTS
- Dairy
Ingredients
Method
Ingredients
- 250ml long life whipping cream
- 1x 385g tin condensed milk
- 1 lemon, zest and juice
- 100g shortbread biscuits, finely crushed
- 1 lemon, thinly sliced
- 50g caster sugar
- 4 tablespoons lemon curd
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Method
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1In a mixing bowl of a stand mixer fitted with the whisk attachment, whip the cream until it reaches soft peaks. Whisk in the condensed milk, lemon zest, and juice. Mix until just combined, resulting in a thick and creamy texture.
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2In each mug, sprinkle a generous layer of crushed shortbread into the base. Spoon in a layer of the lemon cream mixture, followed by a spoonful of lemon curd. Repeat the layers until the mugs are full, finishing with a smooth top layer of cream. Use a piping bag and your choice of piping nozzle. Spoon the remaining mixture into the piping bags and pipe on top of each mug. Place it in the fridge to set overnight.
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3Just before serving, prep the candied lemon slices by simmering the lemon slices in caster sugar and a splash of water in a small pan over low heat until translucent and glossy. Cool completely and transfer to a lined baking tray to harden. Garnish with a slice on top of each parfait.
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