In April, thoughts turn to luscious lemon desserts, which capture the essence of springtime. Lemon Cream Parfait is an indulgence that lemon lovers won’t want to miss. This tangy, sunny dessert requires only a few minutes preparation time. The curd has a softer consistency than most and is versatile. While slightly warm, it can be used as a sauce and spooned over cake, crepes, pancakes, bread pudding, or even ice cream. To create a lemon mousse consistency, fold in a little soft meringue or sweetened whipped cream or both; embellish each portion with fresh berries. If the stove burner seems too hot, place a heat diffuser (metal disc) under the pan or use a double boiler, placing the insert bowl with the lemon mixture over simmering water.

For lemon curd with a bright, daffodil-yellow hue, try using eggs with deep orange-gold yolks. A vibrant yolk color is determined by natural pigments in the chicken feed and may include marigold petals or even red peppers. Several companies including Happy Egg Company produce eggs with deep amber yolks. The charming little glass pots that some yogurt companies sell their product in make excellent parfait containers. Even served in small portions, this dessert is very satisfying.

1 cup granulated sugar
2 large eggs, plus 1 yolk
½ cup fresh-squeezed lemon juice (from 2 lemons, 5- to 6-ounces each)
¼ teaspoon fine sea salt
2 teaspoons lemon zest
2 tablespoons quality butter, unsalted and divided
½ teaspoon pure vanilla extract
Crumbled gingersnaps, shortbread cookies, or Oreo Thin Golden Sandwich cookies filled with lemon crème
Lightly sweetened whipped cream
Fresh blueberries
Fresh mint sprigs
Strips of lemon peel

Gather the ingredients. Put sugar into a medium bowl; add eggs and whisk well for 1 minute. Whisk in lemon juice, salt, and zest. Scrape mixture into a heavy, medium pan (don’t use aluminum) then place over medium-low heat. To prevent eggs from curdling, whisk continuously for several minutes, including bottom edges of the pan, until mixture thickens. The hot lemon mixture will thicken quickly; watch carefully. The temperature shouldn’t be over 170 degrees. Remove pan from the heat and stir in the butter and vanilla. If necessary to remove any bits of egg, strain through a fine sieve into a bowl. Cool to room temperature then assemble desserts. Place a layer of crumbled cookies into each of 4 small, glass serving containers then top with a generous  ⅓ cup lemon curd. To serve at once, top desserts with whipped cream, fresh blueberries, mint sprigs, and strips of lemon peel. Or refrigerate desserts; add toppings just before serving. Makes 4 to 5 small servings. The recipe can be doubled.