Connect with Us: Foodservice

Lemon Custard Berry Parfaits Recipe

This lemon custard berry parfaits recipe is perfectly sweet and tart.

Servings: 4

Active time: 30 minutes

Total time:


  • 1 c heavy whipping cream
  • 1/2 c brown sugar
  • 4 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 3/4 c fresh lemon juice
  • 1 Tbsp lemon zest
  • 1 1/2 tsp tapioca starch
  • 1/2 tsp vanilla
  • 1 c whipped cream
  • 1 c crushed vanilla wafers
  • 1 c fresh blueberries
  • 1 c fresh raspberries


  1. Combine cream, sugar, egg yolks, lemon juice, lemon zest, and starch in saucepan over medium heat. Stirring constantly, cook until mixture coats the back of a wooden spoon, about 15 minutes.
  2. Remove from heat and stir in vanilla. Strain custard using fine sieve and cover with plastic wrap.
  3. Allow custard to cool in refrigerator, at least one hour or overnight.
  4. Add custard and whipped cream to piping bags with wide tips.
  5. In small glasses, layer vanilla wafers, whipped cream, blueberries, custard, raspberries, custard, whipped cream, blueberries, custard, and whipped cream. Top each parfait with six raspberries and one blueberry. Garnish with vanilla wafer.
  6. Serve immediately or chill in refrigerator.

  • A new take on Strawberry Shortcake - Milk Chocolate Strawberry Shortcake with Marshmallow-Crème Fraîche Ice Cream Recipe More Dessert Recipes
  • Peanut Butter Baked Donuts with #Chocolate Topping recipe are sure to start your day off right! More Kid-friendly Recipes
  • Bistro BLT Slaw - a savory salad recipe #Foodie More Summer Recipes
Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.