Limoncello Parfait
Enjoy this sweet and tangy Venetian-themed Limoncello Parfait! Paleo and gluten free!
10 minutes
20 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 349 |
| Fat: | 30 g |
| Carbohydrates: | 19 g |
| Protein: | 5 g |
| Calculated per serving. | |
Serves: 4
Serves: 4
Ingredients
- 0.5 cup 0.5 cup 0.5 cup Almond Meal/Flour, Crust ingredient
- 2 Tbsp 2 Tbsp 2 Tbsp Coconut Flour, Crust ingredient
- 0.25 tsp 0.25 tsp 0.25 tsp Baking Soda, Crust ingredient
- 0.25 cup 0.25 cup 0.25 cup Honey, Raw, Crust ingredient
- 1 tsp 1 tsp 1 tsp Lemon Juice, Custard Ingredient
- 2 Tbsp 2 Tbsp 2 Tbsp Coconut Oil, Organic, Crust ingredient
- 3 whole 3 whole 3 whole Eggs, whites for crust, yolks for custard
- 250 ml 250 ml 250 ml Coconut Cream, Custard ingredient
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Separate the yolks from the whites
- Warm up the coconut oil in the microwave and mix the wet ingredients of the crust
- Fold in the dry crust ingredients
- Bake for 350F for 20 mins on a lined baking dish until cooked through
- For the custard, in a double boiler combine yolks and lemon juice and cook while stirring for 10 minutes (until it starts to thicken)
- Whisk the coconut cream
- Fold in the cream into the lemon custard
- Stack as a parfait with alternating layers and enjoy!
Add a Note
My Notes:
About This Recipe
Dairy Free Nightshade Free Other Pescetarian Shellfish Free Specific Carbohydrate DietNever Miss a Bite
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I made this tonight and it doesn’t say what size pan to use for the crust. I used a 6×9 and it browned but was very soft, not like a crust at all. It also doesn’t say how to get the custard to thicken or set. I whisked in the double broiler and it was thin, so I refrigerated but it never thicken, and it tasted like eggs and coconut, not enough lemon. Perhaps beating in a mixer would thicken? This recipe needs more detail. It is incomplete in my opinion and therefore produced a less than ideal dessert.
I made this tonight and it doesn’t say what size pan to use for the crust. I used a 6×9 and it browned but was very soft, not like a crust at all. It also doesn’t say how to get the custard to thicken or set. I whisked in the double broiler and it was thin, so I refrigerated but it never thicken, and it tasted like eggs and coconut, not enough lemon. Perhaps beating in a mixer would thicken? This recipe needs more detail. It is incomplete in my opinion and therefore produced a less than ideal dessert. I normally like your recipes but this one failed me. I’m willing to try again if more detail is provided to get it right.
Sorry this one didn’t work out for you! I will make it again to double check everything.
For the pan I usually spread the batter in a fairly thin layer on a parchment- lined baking tray because I prefer the crusty portions to be thinner and more crunchy. If you want the lemon custard to be thicker you can do a different approach with a few more ingredients: in a mixer combine 1/2 cup honey with 4 tbsp melted coconut oil and beat together for a couple of minutes. Add 2 eggs and add 2 more yolks and keep mixing, the mixture will be fairly thick, add another 1/2 cup lemon juice and if you want some more lemony flavour, you can add in some lemon zest until it gets to the lemoniness of your liking. Then do the double boiler.
This should make the custard quite a bit thicker and creamier đŸ™‚