Lemon Parfaits with Almonds And Strawberries

Categories: Desserts, Easter
Yield: 12 Servings

Butter
1 c Finely chopped blanched
-almonds
6 Eggs, separated
1 c Granulated sugar
Juice and grated rind of
- 2 lemons
2 c Whipping cream, whipped
4 c Strawberries

1. Butter 12 cups serving bowl or soufflé dish or 12 parfait glasses. (If
using glass dish, butter only halfway up sides.) Sprinkle with almonds,
reserving 1/4 cup for garnish.

2. In non-aluminum saucepan or top of double boiler, beat egg yolks with
sugar, lemon juice and rind. Cook over medium heat or simmering water,
stirring until thickened. Be careful mixture doesn't boil. Let cool. Beat
egg whites until stiff; fold into yolk mixture. Fold in whipped cream.

3. Spoon into prepared dish(es); sprinkle with reserved almonds.
Refrigerate for up to 1 day or freeze for up to 2 weeks. Garnish with
strawberries just before serving. Makes 12 servings. Typed in MMFormat by
cjhartlin@msn.com Source: The Canadian Living Entertaining Cookbook.

Posted to MM-Recipes Digest V4 #8 by cjhartlin@email.msn.com on Feb 19,
1999

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