Lemon Peach Parfaits


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This fruity dessert is easy to make and is quite impressive looking. You can use frozen peaches so you can have a fresh fruit dessert in the middle of winter!

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  • 2 10 oz. pkg. frozen sliced peaches, thawed
  • 2 Tbs. brown sugar
  • 1/4 C. white sugar
  • 2 Tbs. all-purpose flour
  • 2 tsp. grated lemon zest
  • 1/4 tsp. salt
  • 1/3 C. lemon juice
  • 1 C. boiling water
  • 2 egg yolks
  • 2 Tbs. butter
  • 1 10 3/4 oz. loaf prepared pound cake, cubed
  • 1 C. sweetened whipped cream

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Place peach slices into a large bowl, and sprinkle with brown sugar. Stir to coat, and set aside. In a medium metal bowl, stir together the white sugar, flour, lemon zest and salt. Whisk in the lemon juice until the mixture is smooth. Gradually whisk in the boiling water.

In a smaller bowl, whisk the yolks together. Gradually whisk in about 1/2 C. of the hot lemon mixture. Then whisk the yolk mixture back into the larger bowl. Set the bowl over a pan of simmering water. Cook, stirring frequently until the mixture is thick enough to coat the back of a metal spoon. Remove from the heat and whisk in the butter. Set aside.

In each parfait glass, make a layer of pound cake cubes, about 1/2 C. Top with about 2 Tbs. of lemon sauce, then 1/4 C. of peach slices. Repeat the layers one more time. Top with 1 Tbs. of the lemon sauce. Refrigerate for at least 1 hour to be sure it is thoroughly chilled. Top each parfait with a dollop of whipped cream before serving.

Yield: 6 servings

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