Lemon parfait

Happy Summer Everyone!

Because the sun missed our rendez-vous today, let’s bring it in cup full of fresh lemon!

When I made this recipe, I used way too many lemons and we were all lemon-high 🙂

so I am reducing the quantity in the recipe below. You can always add more if you are in love with lemons!

This is a recipe you have to prepare at least 3 hours before serving.

Lemon parfait

  • Difficulty: easy
  • Print


  • 2 Tbsp lemon zest
  • 400 ml coconut cream (2 cans) (you need cream better than milk)
  • 1/3 cup fresh squeezed lemon juice
  • 2 Tbsp cornstarch (I used Maizena)
  • 2 Tbsp agave nectar, maple syrup or honey


  1. Peel the lemon to get the lemon zest.
  2. Place the coconut cream and zest in a saucepan.
  3. In a small bowl, mix the lemon juice and cornstarch until it is well combined. Add the sweetener. Add this mixture to the coconut cream saucepan
  4. Heat the saucepan on medium heat, mixing regularly with a spatula until small bubbles are forming.
  5. Lower the heat and keep mixing until the texture gets creamy like a thick yoghurt. A small thick layer will form on the top.  It should take around 5-7 minutes. Make sure the cream does not stick to the pan by sing the spatula.
  6. Once ready, turn off the heat. Pour in cold cups and let cool for 10-15 minutes before putting in the fridge.
  7. Serve at least 3 hours later. You can keep it for 3-4 days so you have a dose of sunny lemon every day!

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