Lemon Blueberry Parfait with Homemade Whipped Cream
Lemon Blueberry Parfait with Homemade Whipped Cream
These no‑bake Lemon Blueberry Parfaits layer crushed lemon wafer cookies, lemon curd, fresh blueberries, and homemade whipped cream for a quick, refreshing dessert. The whipped cream is made by chilling a metal bowl briefly, then whisking heavy cream with sugar and vanilla to stiff peaks. Assemble in individual bowls and garnish with extra cookie crumbles and a whole cookie.
Why you’ll love this
- Quick, no‑bake dessert that comes together in minutes.
- Uses a jar of lemon curd and fresh blueberries for bright flavor.
- Homemade whipped cream is simple — sugar, cream, and vanilla.
- Easy to assemble in individual serving bowls for parties.
- Video included to watch the assembly.
Ingredients
Equipment
Method
For Whipped Cream:
- Note: I use my stand mixer.
- It’s best to use a metal mixing bowl. Place the bowl in your freezer for about 10 minutes before whipping the cream.
- Add the sugar, cream and vanilla to the mixing bowl. Whisk until the cream reaches stiff peaks.
Assemble Parfaits:
- Place the cookies in a gallon sized storage bag. Using a rolling pan or fry pan, smash the cookies into pieces.
- Place some of the cookie pieces in the bottom of each serving dish. Top with a layer of your whipped cream. Next, add a layer of lemon curd, some more cookie pieces and then a layer of blueberries. Top with a good dollop of your whipped cream. Sprinkle with a few of the cookie crumbles. Finish with a full cookie either on the side of the bowl or right in the center. Enjoy!
- Note: These are delicious and easy to make. They come together in minutes, are a fabulous, sweet treat and you never have to turn your oven on!
- You can also add more or less of each ingredient.
Video
Tried this recipe?
Let us know how it was!Tips for perfect whipped cream
Chilling a metal bowl and working with cold cream helps the fat in the cream stay firm while you whip, which speeds whipping and gives a lighter, more stable texture for the lemon blueberry parfait. Look for “stiff peaks”: when the whisk is lifted the peak stands straight and the tip does not fold over. Stop at that stage—continuing past stiff peaks causes a grainy texture and eventually leads toward butter formation.
Watch Dr. J Make Lemon Blueberry Parfait with Homemade Whipped Cream
Watch Dr. J make Lemon Blueberry Parfait with Homemade Whipped Cream and see how it comes together.
