Lemon Parfait

Ingredients

Cookies:
• 1 package crust mix from Plentiful Pantry Lemon Bar mix
• ½ cup butter

Lemon Curd filling:
• 1 package lemon filling mix from Plentiful Pantry Lemon Bar mix
• 2 tbsp butter
• ½ cup water
• 4 eggs
• lemon, sliced for garnish (optional)
• whipped cream (optional)

Instructions

Cookies:
1. Blend softened butter into crust mix to form dough. Shape into a flat disk, about 1 inch thick. Wrap in plastic and chill for 30 minutes, until firm but still pliable.
2. Roll dough out on a lightly floured surface into a 6” x 6” square.
3. Cut dough into six 1” strips and then cut each strip in half to form twelve 3” x 1” cookies.
4. Place cookies on an ungreased cookie sheet.
5. Bake in a 350° oven for 12-15 minutes or until edges begin to brown.

Lemon Curd Filling:
1. Whisk water and egg together in a microwave safe bowl. Add the lemon filling mix and whisk until smooth.
2. Microwave mixture for 1 minute. Remove from microwave and whisk. Return to microwave for an additional 30 seconds. Remove and whisk again. Repeat for additional 30 seconds at a time, whisking after each time until filling is smooth and the consistency of pudding. If filling gets too thick you can whisk in water, a tablespoon at a time, until desired consistency. Whisk into mixture 2 tablespoons butter until melted.
3. Carefully spoon filling into small parfait glasses or shot glasses. Chill and top with whipped cream.
4. Garnish with cookie or slice of lemon.

https://www.intermountainfood.com/lemon-parfait/