Lemon Parfait
Instructions:
- 150 ml granulated sugar
- 3 egg yolks
- 300 ml whipping cream
- 50 ml lemon juice
- zest of one lemon
- A refreshing dessert for a summer evening. In place of the lemon juice and lemon zest, you can also use the same quantity of Swedish arrak punch.
- Beat the egg yolks into the sugar until you have a very fluffy mixture.
- Whip the whipping cream.
- Add the lemon juice and the lemon zest to the egg-andsugar batter. Stir.
- Fold in the whipped cream, working so as not to deflate the volume.
- Pour the mixture into a bowl or baking tin. Leave it in the deep-freeze for at least 12 hours to solidify.