Ingredients
Scale
- 1 box (15.25 oz) Lemon Cake Mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream, chilled
- 1/2 cup high-quality lemon curd (store-bought or homemade)
- Fresh mint leaves and lemon slices for garnish
Instructions
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the lemon cake mix, two eggs, and vegetable oil. Mix until a thick dough forms. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet. Bake for 8 to 10 minutes until the edges are set but the centers remain soft. Allow the cookies to cool completely. Once cool, crumble about 8-10 cookies into small bite-sized chunks to use for the parfait layers.
- In a medium bowl, beat the heavy whipping cream until stiff peaks form, then set aside. In a separate large bowl, beat the softened cream cheese and powdered sugar together until smooth and fluffy. Fold in the lemon juice and lemon zest. Gently fold the whipped cream into the cream cheese mixture until fully combined. This creates a light, airy mousse that holds its shape beautifully in the glass.
- Grab six glass jars or dessert coupes. Start by placing a generous layer of crumbled lemon cake cookies at the bottom of each glass. Follow with a layer of the lemon cream mixture. Drizzle a tablespoon of lemon curd over the cream. Repeat the layers once more, ending with a dollop of cream on top. Refrigerate the parfaits for at least 30 minutes to allow the flavors to meld and the cookies to soften slightly.
- Just before serving, top each parfait with a fresh sprig of mint and a thin slice of lemon. For an extra touch of elegance, you can sprinkle a few extra cookie crumbs or a dusting of powdered sugar over the top. Serve chilled and enjoy the bright, refreshing flavors.
- Cook Time: 30 minutes