I have piles of recipes clipped from magazines and newspapers, picked up from displays in the grocery store and even taken home as souvenirs from cooking shows and other foodie events. If you’re like me, you may have a difficult time trying to decide on which to try next.
This week my job was made a little easier by the simple act of walking into the grocery store. Although, they’re in season, I was surprised to see a display of Meyer Lemons – - partly because I visited the day before and the shelves were mostly bare. It seems that supply trucks were having a difficult time getting to the stores. Navigating the icy roads here has been an overly cumbersome experience.
I purchased a bag of these “sweeter” lemons, took them home, and found the clipping for Meyer Lemon Parfaits I’ve been keeping close to the top of my recipe pile. You’ll be surprised at how easy this recipe is.
There were only three ingredients which included lemon juice, sweetened condensed milk and heavy cream.
After mixing and assembling, the parfaits were chilled for a few minutes.
These were so good. Here’s the recipe in case you’d like to try it:
MEYER LEMON PARFAITS
3/4 cup strained meyer lemon juice (approx 4 lemons)
1 can sweetened condensed milk
1/2 cup heavy cream, whipped to soft peak (I actually used Cool Whip)
Mix the lemon juice with the sweetened condensed milk. Chill for 10 minutes. Spoon or pipe a layer of the lemon mixture in the bottom of a parfait, wine or champagne glass. Add a layer of whipped cream and repeat, ending with a layer of whipped cream. Garnish with lemon zest, if desired.
I’m glad I stumbled on these lemons in the grocery store. If you’re a recipe clipper like me, how do you choose which one you’ll try next?