Lemon curd parfait with blackberries
Prep time
Cook time
Total time
This creamy lemon curd and blackberry parfait can be eaten for breakfast or as an afternoon treat.
Food in Color:
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 8-10
  • 4 small organic lemons
  • ½ cup sugar
  • 4 tablespoons coconut oil
  • ½ stick of butter
  • ¼ cup agave
  • ½ cup fresh lemon juice
  • 4 eggs
  • 1 large pinch of salt
  • 1 cup greek yogurt
  • 10-12 blackberries
  1. Use a vegetable peeler to take the skin off the lemons.
  2. Add the lemons, sugar and process in a food processor until nicely combined. You will smell the oils from the lemon rind, just amazing.
  3. Add the coconut oil and butter and pulse some more.
  4. Add the remaining ingredients except the eggs and combine using the food processor.
  5. Transfer the processed ingredients to a mixing bowl and mix in the eggs gently and one at a time.
  6. Place into a sauce pan and cook on a low heat for 10 minutes. The curd should thicken. Allow to cool. Refrigerate and use a little over a tablespoon for each serving.
This recipe was inspired by the lemon curd parfait at Starbucks and the framework for the lemon curd came from Ina Garten's recipe
Recipe by Food in Color at http://www.foodincolor.com/lemon-curd-parfait-blackberries/