What is a lemon parfait?

A lemon parfait is a chilled dessert made by layering a creamy lemon filling—often mousse-like or custard-based—with elements like biscuit crumbs, fruit, or whipped cream. It's light, zesty, and beautifully balanced between sweet and tart. In this version, I use whipped cream and cream cheese for a soft, velvety texture that’s more forgiving than traditional custards.

How to make lemon posset?

Lemon posset is a classic British dessert made with just three ingredients: heavy cream, sugar, and lemon juice. You heat the cream and sugar, then stir in the lemon juice to thicken it naturally. Once chilled, it sets into a smooth, rich cream. It’s simpler than it sounds and makes a great alternative if you want something denser and more custard-like than the velvety lemon parfait..

Why is my lemon posset bitter?

Bitterness usually comes from using too much lemon zest or accidentally including the white pith when zesting. Always use fresh lemons and zest only the outermost layer. Another cause could be overcooking the cream or not balancing the sugar correctly.

Can I use single cream for lemon posset?

Single cream won’t thicken properly for posset—it doesn’t have enough fat to react with the acid in the lemon juice. Stick with heavy cream (or double cream if you're in the UK) for the best results.

Velvety Lemon Parfait – Your New Summer Obsession

Description

This velvety lemon parfait layers smooth lemon mousse over a buttery graham cracker crust, finished with a fresh lime zest topping. It’s light, zesty, and a no-bake treat that’s perfect for warm days or dinner parties.

Ingredients

Base:

1 cup crushed digestive biscuits or graham crackers

3 tbsp melted butter

Creamy Lemon Layer:

1 cup heavy cream, whipped

1 cup cream cheese, softened

½ cup sweetened condensed milk

Zest & juice of 2 lemons

1 tsp vanilla extract

Topping:

Fresh lime slices

Extra lime zest

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Instructions

1. Mix biscuit crumbs with melted butter.

2. Press into the bottom of small ramekins or molds. Chill 10 minutes.

3. Beat cream cheese until smooth.

4. Add condensed milk, lemon juice, lemon zest, and vanilla. Mix well.

5. Gently fold in whipped cream for a fluffy texture.

6. Spoon lemon cream over chilled crust.

7. Smooth tops and refrigerate at least 3 hours, or overnight.

8. Garnish with lime slices and zest before serving.

Notes

You can freeze the parfaits for up to 2 weeks.

Use ginger snaps for a spiced crust alternative.

Layer lemon curd between mousse for extra citrus punch.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-bake
Cuisine: American