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lemon ginger crunch parfait

(2 RATINGS)
313 Pinches 14 Photos
Habibisca avatar
Edmonton, AB
Updated on Sep 5, 2025

This lemon filling is so good, you'll never buy store-bought filling again. You can alter this recipe by using vanilla wafers if you don't like ginger. This can also be made several days ahead; just place some plastic wrap over them. You can also make a big bowl. Make sure to reserve some of the crust layer for the top as well.

Blue Ribbon Recipe

The lemon filling for this parfait is creamy, sweet, tart, and delicious! It's fresh and a very impressive dessert. We included the candied ginger in the crust, and it adds an extra punch of flavor. This crust is so good, you may consider using it with other recipes, too. If you're a lemon lover, you'll really enjoy this dessert recipe because it packs a big punch of lemon flavor. Yum!

— The Test Kitchen
prep time 20 Min
cook time 15 Min
method Stove Top
yield 12

Ingredients

  • CRUST
  • 1 box gingersnap cookies
  • 1/2 cup butter
  • 1/4 cup granulated sugar
  • 1 teaspoon ground ginger
  • 1/4 cup candied ginger minced (optional)
  • LEMON FILLING
  • 1 1/4 cups lemon juice (fresh is best)
  • 2 - lemons, zested
  • 2 cups granulated sugar
  • 6 large eggs
  • 6 large egg yolks
  • 1 cup butter
  • TOPPING
  • 1 package cream cheese, room temperature
  • 1 1/4 cups heavy cream 35%
  • 1 cup confectioners' sugar (icing sugar, powdered sugar)
  • 2 teaspoons vanilla extract or vanilla bean paste

How To Make lemon ginger crunch parfait

  • Combine gingersnap crumbs, butter, sugar, and ground ginger, and add to a parfait cup.
    Step 1
    Crust: Place ginger cookies in a food processor and pulse until fine. Place in a bowl and add sugar and ground ginger. Mix. Add melted butter and press on the bottom of 12 medium-sized parfait glasses.
  • Beat eggs and egg yolks.
    Step 2
    Lemon Filling: In a bowl, beat eggs and egg yolks together and set aside.
  • Bring lemon juice and sugar to a boil.
    Step 3
    In a saucepan, stir lemon juice and sugar together and place on medium heat, and bring to a boil while stirring.
  • Slowly whisk eggs into the hot lemon sugar mixture.
    Step 4
    Remove the hot lemon from the heat and slowly add it to the eggs, whisking quickly to prevent the eggs from scrambling. Place the mixture back on the medium heat, stirring till the mixture thickens.
  • Remove from heat and add lemon zest, butter, and lemon extract.
    Step 5
    Remove from heat. Add lemon zest and butter a bit at a time, mixing until all the butter is incorporated. Add lemon extract. Cover and cool.
  • Beat cream cheese, half the sugar, and extract.
    Step 6
    Topping: Beat cream cheese on low speed, add half of the sugar, and increase the speed for a minute. Add extract and scrape down the side of the bowl. Beat for another minute and set aside.
  • Add the remaining powdered sugar and whip until thick.
    Step 7
    Whip the cream until thick and add the rest of the powdered sugar. Whip till thick.
  • Add 1/3 of the whipped cream to the cheese mix, folding it in. Keep adding the whipped cream to the cream cheese till it's all incorporated.
    Step 8
    Add 1/3 of the whipped cream to the cheese mix, folding it in. Keep adding the whipped cream to the cream cheese till it's all incorporated.
  • Put the lemon pudding on top of the crust layer.
    Step 9
    Put the lemon on top of the crust layer.
  • Pipe the cheese mixture and garnish.
    Step 10
    Then pipe on the cheese mixture. Garnish with a bit of ginger cookie or candied ginger.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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