Mediterranean Gluten-Free Lemon Cheesecake Parfait

Allergens

Eggs, Dairy

Ingredients

• 1 cup mascarpone cheese 2 tablespoons granulated sugar 1 teaspoon pure vanilla extract 1/2 cup fresh lemon juice (approximately 4 lemons) 1/2 cup granulated sugar 3 large eggs 1/4 teaspoon kosher salt 1/4 cup unsalted butter, cold and cubed 1 1/2 cups gluten
• free graham cracker crumbs 1/4 cup granulated sugar 6 tablespoons unsalted butter, melted

Instructions

1. a. In a medium bowl, whisk together mascarpone cheese, 2 tablespoons sugar, and vanilla extract until smooth. Set aside. b. Prepare the lemon curd by combining lemon juice, 1/2 cup sugar, eggs, and salt in a heatproof bowl set over a pot of simmering water (double boiler). Whisk constantly until the mixture thickens and reaches 170°F on an instant read thermometer. c. Remove lemon curd from heat and whisk in cold butter, one cube at a time, until fully incorporated. Strain the curd through a fine mesh sieve into a jar or container, then cover with plastic wrap, pressing directly onto the surface to prevent skin formation. Refrigerate for at least 2 hours. d. In another bowl, combine gluten free graham cracker crumbs and sugar. Add melted butter and mix until well combined. Set aside. e. To assemble, layer a few tablespoons of mascarpone mixture in the bottom of each glass or tall dish. Top with a generous dollop of lemon curd. Sprinkle graham cracker crumbs over the lemon curd layer. Repeat these layers until glasses are filled, finishing with a layer of graham cracker crumbs on top. f. Refrigerate for at least 1 hour before serving.

Chef’s Insight

This recipe highlights the balance between the richness of mascarpone cheese and the tangy brightness of homemade lemon curd, creating a harmonious symphony of flavors and textures.

Notes

Make sure to use gluten-free graham cracker crumbs for a truly gluten-free dessert.