A delightful aroma drifted from the kitchen. I was relaxing in the den while waiting for the sound of the timer. Then I noticed the mouth-watering scent changed drastically. Something was wrong. I ran to the kitchen to find smoke pouring out of the oven and flames inside. Adrenaline kicked in and I extinguished the fire. What happened? In my haste, I forgot to add eggs to the batter. It subsequently boiled out of the pans and onto the bottom of the oven. I could have averted the whole thing had I made a no-bake dessert like Lemon and Strawberry Parfaits.
Eggs are a true natural delight and wonder. They magically bind ingredients together. They can be a main feature or subtle component in a variety of dishes. They are also a prime source of life-sustaining protein, vitamins, and minerals. Consuming them raw should be done with caution. That is unless you use pasteurized eggs like Davidson’s Safest Choice®. Pasteurization eliminates the risk of salmonella bacteria as well as other viruses. Use Davidson’s store locator to find them in your area.
Lemon and Strawberry Parfaits are made with lots of eggs. Some of the eggs whites in the mousse are raw and that is a great reason to use pasteurized ones. The parfaits are layers of granola, homemade strawberry curd, lemon mousse, and fresh strawberries. All together you have a light, fluffy, creamy, fruity, summer dessert with a little crunch. It takes time to make and chill both curds; strawberry and lemon (the lemon is used in the mousse). One taste and you will know all the effort is worth it.
No-bake recipes are great for summer. It’s nice to keep the kitchen cool while enjoying foods of the season. Sunday Supper has partnered with Davidson’s, a gold sponsor of the Food and Wine Conference, to share recipes. Scroll down to find a list with links to savory and sweet ones.
Do you avoid turning on the oven in the summer? I do especially after doing yard work on a very hot day. I also like to cool down with homemade vanilla bean ice cream. However, if I do bake a cake, I won’t forget to add eggs to the batter. That was one kind of hot oven I never want to see again.
- 16 ounces frozen strawberries in syrup, thawed
- 2 tablespoons cornstarch
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 3 large egg yolks (Davidson's Safest Choice recommended)
- ¼ cup unsalted butter, cut into pieces
- Red food coloring (optional)
- 8 eggs (Davidson's Safest Choice recommended)
- 1¼ cups granulated sugar, divided
- ½ teaspoon kosher salt
- Juice and zest of 4 lemons
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup granola, plus more for garnish
- 1 cup (approximately) sliced or chopped strawberries
- Place the strawberries with syrup, cornstarch, lemon zest, lemon juice, and egg yolks in a blender. Blend until smooth.
- Pour into a heavy saucepan. Cook over medium heat, whisking constantly, until it just reaches a boil. It will be very thick.
- Remove from heat. Gradually whisk in butter until smooth.
- The curd will have a grey-ish pink color. Whisk in drops of red food coloring if a more pink/red color is desired.
- Transfer curd to a bowl. Place plastic wrap directly on the surface to prevent a skin from forming.
- Cool to room temperature then chill thoroughly, about 3 hours.
- Whisk together 4 eggs, 4 egg yolks (reserve whites), and 1 cup sugar in a heavy-bottomed 3- or 4-quart saucepan. Whisk in salt, lemon juice and zest.
- Cook over medium heat, stirring constantly, until mixture thickens to the consistency of loose pudding, about 10 minutes.
- Pour and press through a fine mesh strainer into a large bowl then chill thoroughly, about 3 hours.
- Beat egg whites and remaining ¼ cup sugar until stiff peaks form. Fold gently into lemon mixture.
- Beat heavy cream and vanilla until stiff peaks form. Fold gently into lemon mixture.
- Place 2 tablespoons granola in the bottom of a glass or bowl. Cover the granola with a layer of strawberry curd (about 2 tablespoons). Top the curd with lemon mousse. Garnish with chopped strawberries and a sprinkling of granola.
Are you looking for recipes to keep your kitchen cool in the summer? Check out these by Sunday Supper contributors featuring Davidson’s Safest Choice pasteurized eggs:
No-Bake Savory Recipes:
- Asparagus Egg Salad by Family Foodie
- Buffalo Aioli by Alida’s Kitchen
- Chicken Caesar Salad by Peanut Butter and Peppers
- Deviled Egg Crostini by Hip Foodie Mom
- Grilled Pizza with Egg, Arugula, and Balsamic by Ruffles & Truffles
- Huevos Rancheros by The Wimpy Vegetarian
- Korean Rolled Omelette (Gaeran Mari) by kimchi MOM
- Mom’s Potato Salad by Casa de Crews
- Pizza for Breakfast! Waffles by Foxes Love Lemons
- Shrimp Salad with Lemon Basil Dressing by Cindy’s Recipes and Writings
No-Bake Sweet Recipes:
- Brownie Batter Truffles by Desserts Required
- Creamy Chocolate Blender Mousse by Shockingly Delicious
- Frozen Strawberry Lemonade Pie by Neighborfood
- “Funky Monkey” PB Ripple Chip Banana Ice Cream by Cupcakes & Kale Chips
- Lemon and Strawberry Parfaits by Magnolia Days
- No Bake Cheesecake by Hezzi-D’s Books and Cooks
- Raspberry Lemon Meringue Waffles by Melanie Makes
- Raspberry Mousse by That Skinny Chick Can Bake
- Salted Caramel Pudding Cups by The Foodie Army Wife
- Strawberry Marshmallow S’mores by The Girl In The Little Red Kitchen
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Disclosure: This post is sponsored by Davidson’s Safest Choice Eggs. All opinions are my own.