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Lemon Cream Parfait Pie Jars

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These lemon cream parfait pie jars feature layers of buttery cookie crust, tangy homemade lemon curd, and a light vanilla cream topping. Served in individual jars, they’re perfect for make-ahead entertaining or a refreshing treat.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 8 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 jars
  • Category: Dessert
  • Method: No-Bake (except curd)
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • Lemon Curd:
  • 1 cup freshly squeezed lemon juice (from about 4 lemons)
  • 1 cup granulated sugar
  • 6 large eggs
  • 12 tablespoons unsalted butter (3/4 cup)
  • 1 tablespoon lemon zest (optional)
  • Crust:
  • 2 cups crushed butter cookies or graham crackers
  • 4 to 6 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • Vanilla Cream Topping:
  • 8 ounces cream cheese, softened
  • 2 cups cold heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Optional Garnish:
  • Fresh mint leaves

Instructions

  1. In a medium saucepan over medium-low heat, whisk together lemon juice, sugar, and eggs until smooth. Add butter and stir constantly until mixture thickens and coats the back of a spoon (about 6–8 minutes). When small bubbles appear, cook 1 more minute. Remove from heat, stir in lemon zest (if using), and chill for 1 hour or freeze for 25 minutes.
  2. To make the crust, mix crushed cookies or graham crackers with sugar. Stir in melted butter (start with 4 tablespoons and add more as needed) until the texture resembles damp sand.
  3. For the cream topping, beat cream cheese until very fluffy (about 5 minutes). Add powdered sugar and vanilla, beat 1 more minute. In a separate bowl, whip heavy cream until firm peaks form, then gently fold it into the cream cheese mixture.
  4. To assemble, spoon crust into the bottom of each jar, followed by lemon curd and vanilla cream topping. Repeat layers if desired. Top with a bit of crust and garnish with mint leaves.
  5. Chill until ready to serve.

Notes

  • Use fresh lemon juice for best flavor; bottled is a backup option.
  • Chill the lemon curd fully for clean layering.
  • Use 6–8 oz jars for best individual serving size.
  • Can be made up to 1 day ahead for parties or events.
  • Top with lemon zest or extra crumbs for decoration.

Nutrition

Find it online: https://savorymomskitchen.com/lemon-cream-parfait-pie-jars/