Lemon Parfaits with Tart Cherries

This effortlessly elegant dessert from food writer, cookbook author, and Top Chef judge Gail Simmons, delivers a balance of tart, luscious lemon curd and creamy, slightly tangy crème fraîche. Jammy cherries soaked in a rich, vanilla-forward syrup add a luxurious finishing touch. Serve with Gail’s homemade buttery shortbread, or use your favorite store-bought shortbread to save time.

Why do you use a double boiler for making lemon curd?

Lemon curd relies on egg yolks and whole eggs as its primary thickening agents, creating its signature smooth texture. A double boiler provides gentle indirect heat, allowing the eggs to coagulate gradually and form a stable, custardlike consistency without curdling or scrambling. Sabayon, pastry cream, and certain ganache recipes also typically call for a double boiler.

What kind of bowls work best for a double boiler?

Heatproof metal bowls like stainless steel or tempered glass, like Pyrex mixing bowls, work best for a double boiler because they generally conduct heat evenly and gently. 

Notes from the Food & Wine Test Kitchen

When cooking lemon curd, aim for around 180°F for a thicker consistency, or up to 183°F for a slightly firmer texture. If the temperature exceeds 185°F, there’s a risk of curdling the eggs. An instant-read thermometer is the best tool for the most accurate temperature reading. 

Make ahead

Store lemon curd and cherries in separate containers in the refrigerator up to one day in advance.