Lemon Peach Parfaits

Recipe View 10 mins Prepare the Peaches: In a large bowl, gently combine the thawed peach slices with the brown sugar. Stir to coat evenly and allow the peaches to macerate while you prepare the lemon sauce. (Time: 10 minutes)

Recipe View 5 mins Make the Lemon Sauce Base: In a medium, heat-resistant bowl, whisk together the granulated sugar, flour, lemon zest, and salt. Gradually whisk in the lemon juice until you have a smooth paste. Slowly whisk in the boiling water until fully combined. (Time: 5 minutes)

Recipe View 9 mins Cook the Lemon Sauce: In a separate small bowl, whisk the egg yolks until smooth. Temper the yolks by gradually whisking in about 1/2 cup of the hot lemon mixture. This prevents the yolks from scrambling. Then, pour the tempered yolk mixture back into the larger bowl with the remaining lemon sauce. Place the bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl doesn't touch the water. Cook, stirring constantly, until the sauce thickens enough to coat the back of a metal spoon. (Time: 8-10 minutes)

Recipe View 2 mins Finish the Lemon Sauce: Remove the bowl from the heat and whisk in the butter until it is fully melted and incorporated. Set the lemon sauce aside to cool slightly. (Time: 2 minutes)

Recipe View 10 mins Assemble the Parfaits: In each parfait glass or serving dish, layer about 1/2 cup of cubed pound cake, followed by approximately 2 tablespoons of lemon sauce, and then 1/4 cup of the marinated peach slices. Repeat these layers once more, finishing with another tablespoon of lemon sauce. (Time: 10 minutes)

Recipe View 1 hrs Chill and Serve: Cover the parfaits loosely with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the parfaits to chill thoroughly. Just before serving, top each parfait with a generous dollop of sweetened whipped cream. (Time: 60 minutes chilling)