Lemon Mousse Parfait with Lime Crema and Toasted Walnuts

This delicious dessert layers lemon curd, lime cream, and walnut for contrasts in color and texture. Use a zester, the fine side of a box grater or a microplane to zest the lemons and limes.

Chef Lynn Marie Rinaldi

    • Phases34
    • 4
    • 15 Minutes
    • 20 Minutes
    • 35 Minutes
    •  US  Metric
  • Nutritional information per serving

    • 8g
    • 9g
    • 1g
    • 9g
    • 33g
    • 360


  • ¼ cup walnuts
  • 3 lemons
  • 3 large eggs
  • 3 egg yolks
  • 2 tablespoon butter
  • 6 packets stevia
  • 3 limes
  • ¾ cup heavy cream


  1. Preheat oven to 400° F.

  2. Place the walnuts on baking sheet and cook until brown, about 8 minutes, being careful not to burn.

  3. Bring a large pot of water or a double boiler to a boil.

  4. Zest the lemons and then juice them. Place zest and juice in a medium bowl or the top of a double boiler. Add the whole eggs and yolks.

  5. Place the bowl over the boiling water and turn heat down to low. With a hand mixer, whisk the eggs, yolks and lemon juice until mixture is creamy and doubles in volume. Remove from heat.

  6. Add the butter and 4 packets of stevia to the bowl and allow the mixture to cool.

  7. Place the cream in a mixing bowl.

  8. Zest and then juice the limes, as above. Add to the cream. Whisk the lime and cream mixture until soft peaks form. Add 2 packets of stevia.

  9. In 4 parfait or martini glasses, layer first one-half of the lime crema, then one-third of the walnuts, followed by all the lemon curd. Next add another layer of walnuts and top them with the remaining lime crema.

  10. Top with the remaining walnuts.