Strawberry Margarita Parfaits #FWCon
For the Lime Curd:
  • ⅔ c. sugar
  • 1 T. lime zest
  • ¼ c. fresh lime juice
  • 3 T. butter
  • 2 egg yolks (preferably Davidson's Safest Choice Eggs)
  • 1 whole Davidson's Safest Choice Egg
  • 1 T. tequila (optional)
For the Strawberry Mousse:
  • ½ lb. strawberries, tops cut off and quartered
  • ¼ c. sugar
  • 1 t. lemon juice
  • 2 Davidson's Safest Choice Eggs (divided into yolks and whites)
  • 1 T. triple sec (optional)
  • 1 T. sugar
  • ½ c. heavy cream
For the parfaits:
  • ¾ c. heavy whipping cream
  • 1 T. vanilla
  • 2 T. sugar
  • 1 c. crushed shortbread cookies
  1. To make the lime curd combine the sugar and lime zest in a medium bowl. Mix well to combine and set aside
  2. Measure out the lime juice and cut the butter into pieces.
  3. Heat water in the bottom pan of a double boiler. Bring to a gentle boil.
  4. In the top of the double boiler whisk together the egg yolks and whole egg. Slowly whisk in the sugar and zest, mixing until smooth. Mix in the lime juice. Add the butter pieces in one at a time.
  5. Continue stirring gently but continuously with a whisk to prevent the mixture from sticking to the bottom. Cook until the lime curd reaches 170 degrees. It took mine about 10 minutes to reach this temperature.
  6. Remove from heat, stir in the tequila, and allow to cool.
  7. Meanwhile, make the strawberry mousse by pureeing the strawberries in a food processor until smooth. Pour into a medium saucepan.
  8. Add the sugar, lemon juice and egg yolks to the pan. Whisk until smooth. Bring the mixture to a simmer over medium heat. Cook, whisking occasionally, for 15 minutes or until the mixture has thickened. Add the triple sec and then pour into a bowl and refrigerate until cool (about 20 minutes).
  9. In a bowl, beat the egg whites and sugar with a hand mixer until peaks form. Add to the cooled strawberry mixture. Gently mix until combined.
  10. In a cold bowl, beat the heavy cream until stiff peaks form. Fold the whipped cream into the mousse. Refrigerate until ready to use.
  11. To make the whipped cream for the parfaits, beat the heavy whipping cream, vanilla, and sugar in a chilled bowl until still peaks form. Set aside.
  12. Place the shortbread cookies in a food processor and process until smooth.
  13. To make the parfaits place 1-2 tablespoons of cookies in the bottom of each glass. Spoon 2-3 tablespoons of strawberry mousse on top. Add a thin layer of whipped cream on top of the mousse and then sprinkle 1-2 tablespoons of crushed cookies on top. Layer with 2-3 tablespoons of the lime curd.
  14. Finish the parfaits by placing the remaining whipped cream in a zip top baggie. Snip off the end and pipe a portion of the whipped cream into the center of each parfait. Sprinkle with remaining cookie crumbs.
  15. Serve chilled.
A Hezzi-D original recipe
Nutrition Information
Serving size: 6 parfaits
Recipe by Hezzi-D's Books and Cooks at