A parfait is a quick and easy dessert for a warm Spring night!

To make the lemon curd:

3 large eggs
¾ cup of granulated sugar
1 tablespoon lemon zest
½ cup freshly squeezed lemon juice (2-3 lemons for both zest and juice)
¼ cup unsalted butter, cut into small pieces

Method:

1. In a medium heatproof bowl, place eggs, sugar, lemon zest, and juice and whisk. Place the bowl over a saucepan of simmering water. Cook on moderate heat, whisking constantly, until mixture becomes thick. It should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.

2. Remove from heat and strain mixture through a sieve. Add butter and whisk until melted and incorporated, and mixture is smooth.

3. Cover and refrigerate for at least four hours. Sometimes a skin can form on the surface of the curd. To prevent it, press a piece of plastic wrap directly onto the surface.

To make the parfait:

2 cups chopped strawberries
4 tablespoons granulated sugar
1 cup heavy cream
½ teaspoon pure vanilla extract
Vanilla sponge cake, cut into small pieces
1 cup lemon curd

To make the strawberries: Place the strawberries and 2 tablespoons sugar in a bowl and mix to combine. Let sit for 15 minutes at room temperature to let the strawberries macerate and release some of their juices.

To make the whipped cream: Using a mixer fitted with the whisk attachment, whisk together heavy cream, 2 tablespoons sugar, and vanilla on high speed until medium peaks form.

Assembly:

Place a few cake pieces at the bottom of the glasses. Spoon a dollop of the lemon curd on top, then the strawberries (with their juices), and then the whipped cream. Repeat the layering once more. Cover and refridgerate if not serving immediately.

Enjoy!