Recipe: Lemon Lush Parfaits

Makes 8 parfaits.

Note: Make the lemon filling first, so it can cool while preparing the other layers.

• Pecan-Oat Crunch (see recipe)

• Cream Cheese Filling (see recipe)

• Lemon Filling (see recipe)

• Whipped cream, for garnish

• Fresh fruit, for garnish

To assemble parfaits: Place a generous tablespoon of Pecan-Oat Crunch in each glass. Follow with a layer of the Cream Cheese Filling. This is easier if you place the cream cheese in a pastry bag with a wide tip. Or use a heavy-duty plastic bag, snipping off one corner through which you can squeeze the mixture without streaking the sides of the glass.

Follow with a layer of Lemon Filling, carefully dropped onto the cream-cheese layer with a spoon. Or use another plastic bag with a corner snipped off.

Repeat with each layer, using a bit more of the Pecan-Oat Mixture this time. The depth of each layer will depend on the size of the container. Generally speaking, each layer equals about 3 tablespoons of filling. But you can eyeball this. A little variation among the layers and glasses is charming.

Top with a final dollop of Cream Cheese Filling or, if desired, some whipped cream. Or simply top with fresh fruit. Chill until serving.

For do-ahead entertaining: Each layer may be prepared the previous day, refrigerated, then assembled before serving. Parfaits also may be refrigerated overnight, but after 12 hours, the pecan-oat layer begins to lose some of its crunch.

Calories590Fat28 gSodium390 mg

Carbohydrates76 gSaturated fat14 gCalcium266 mg

Protein12 gCholesterol160 mgDietary fiber2 g

Diabetic exchanges per serving: ½ milk, ½ bread/starch, 4 other carb,

1 high-fat meat, 4 fat.

• 2 to 3 tsp. lemon zest, from 2 to 3 lemons

• 1/2 c. freshly squeezed lemon juice, strained of pulp, from about 2 to 3 lemons

• 4 egg yolks, beaten

• 1 c. sugar

• 1/3 c. cornstarch

• 1 1/4 c. water

• 2 tbsp. unsalted butter, cut in 4 pieces

Directions

Grate zest from lemons and set aside.

Roll lemons on counter, pressing firmly, which breaks the inner cells and gives more juice. Juice the lemons, straining the juice into the measuring cup.

In a medium saucepan, whisk together sugar, cornstarch, salt and water. Heat over medium heat until mixture thickens and begins to bubble, whisking constantly to keep lumps from forming. Remove from heat.

Wrap a towel around the base of the egg yolks bowl to stabilize it. Briskly whisk the yolks, at the same time slowly adding 1/4 to 1/2 cup of the hot mixture. This warms the yolks enough so that you can then pour them back into the hot mixture without the yolks "cooking" and forming lumps.

When the yolks are whisked back into the hot mixture, return pan to medium heat and cook until thickened. Remove pan from heat and whisk in butter pieces.

Pour lemon filling into a shallow bowl, stir in zest and refrigerate while preparing other layers.

Makes about 1 1/2 cups.

• 3 tbsp. unsalted butter, softened

• 1/4 c. brown sugar

• 1 c. old-fashioned oats

• 1/4 tsp. baking powder

• 1/2 tsp. ground cinnamon

Directions

Preheat oven to 325 degrees.

Toast pecans in a heavy saucepan over medium heat for several minutes, stirring occasionally, until fragrant. Watch carefully so they do not scorch.

In a bowl, combine toasted pecans, butter, brown sugar, oats, baking powder, cinnamon and salt, mixing well. Spread mixture on a rimmed baking sheet. Bake 5 minutes. Stir mixture, then return to oven for another 3 to 5 minutes, until golden brown. Transfer to a bowl and let cool.

Makes about 3 cups.

• 1 (14-oz.) can sweetened condensed milk

• 1/4 c. freshly squeezed lemon juice, strained of pulp, from 1 lemon

• 1 tsp. vanilla

Directions

Place cream cheese in a mixing bowl. With a handheld or stand mixer, beat cream cheese until no large lumps remain, then begin adding sweetened condensed milk. Add lemon juice and vanilla and beat until smooth. Set aside.