Lemon curd is the secret to this no-bake dessert

Summertime desserts should be easy – and if possible, no bake. That’s where lemon curd comes in handy.

Lemon curd acts like the glue to hold this parfait together. (It also creates pretty butter-yellow stripes.) Besides adding more color, its creamy sweet-tartness contrasts with the juiciness, texture and flavors of the fruit.

Eureka lemons are plentiful during summer months and give lemon curd a little extra zing. Besides use in this parfait or topping other fruit desserts, lemon curd also is excellent spread on scones.

As for the fruit in this parfait, use what you have on hand, preferably in combinations. For this recipe, black mission figs and strawberries created the distinctive stripes. Other possibilities: Peaches and blueberries, plums and blackberries, white nectarines and raspberries. (You get the idea.)

No parfait glasses? Use other tall but small volume clear glasses or half-pint canning jars.

Parfaits can be assembled in advance and refrigerated. Top with whipped cream just before serving.

Summer fruit parfait with lemon curd

Makes 4 servings

Ingredients:

4 figs, chopped (about ½ cup)

4 large strawberries, hulled and chopped (about ½ cup)

4 teaspoons sugar, divided

4 teaspoons white wine or orange juice, divided

½ cup lemon curd (see recipe below)

4 crisp sugar cookies, Nilla wafers or similar, crumbled

Whipped cream for topping

Instructions:

In a small bowl, mix together chopped figs with 2 teaspoons sugar and 2 teaspoons white wine or orange juice. Set aside.

In another small bowl, mix together chopped strawberries with remaining sugar and white wine or juice. Set aside.

In parfait glass or other tall glass, layer the ingredients. Using a long thin spoon, spoon 2 tablespoons of prepared figs into the bottom of the glass. Top with 1 tablespoon lemon curd. Top curd with 1 or 2 teaspoons of cookie crumbs. Spoon layer of prepared strawberries over cookie crumbs. Top with another tablespoon of lemon curd, then more cookie crumbs.

Repeat with each glass. Chill until ready to serve.

Top with whipped cream just before serving.

Lemon curd
Makes about 1-1/4 cups

Ingredients:

1/2 cup fresh lemon juice (2 large lemons)
2 tablespoons lemon zest
1/2 cup sugar
1/4 cup butter (1/2 stick)
1 whole egg
2 egg yolks

Instructions:

In the top of a double boiler over boiling water, combine lemon juice, zest, sugar and butter. Stir often as butter melts and sugar dissolves.
Over medium high heat, let lemon mixture cook for 2 minutes, stirring often; little bubbles start to form along the edges.
In a separate bowl, beat together whole egg and egg yolks.
Remove lemon mixture from heat. Add half of lemon mixture to beaten eggs, whisking to blend. Whisk this mixture into the remaining lemon mixture in top of double boiler. Return to heat.
Cook until curd thickens, stirring often; about 5 minutes. Let cool. Refrigerate until ready to use.

(Extra lemon curd can be stored, covered, in the refrigerator.)