Its been over 90 degrees in metro Detroit for days. With barbeques and picnics in full swing this lemon parfait recipe will be sure to please. For this you will need:
1 box of Duncan Hines lemon cake mix
16 oz whipped cream
8 tbs Betty Crocker vanilla whipped frosting
Lemon filling recipe:
3/4 granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup cold water
3 egg yolks, slightly beaten
1 teaspoon grated lemon peel
1/2 cup lemon juice In a small saucepan, combine sugar, cornstarch and salt. Gradually add water and whisk until well blended.
Whisk in egg yolks, lemon peel and lemon juice. Reserve egg whites for cake.
Cook over medium heat, whisking constantly; until thick and bubbly.
Put filling in glass bowl and cover with plastic wrap and refrigerate for at least 3 hours
Prepare cake mix follow directions on box only using egg whites from meringue filling.
After cake has cooled. Cut both cakes in half making 4 layers.
Place 1 layer into parfait dish, spoon in whipped cream and 2 tbs of whipped frosting. Smooth out then spoon in 1 tbs lemon filling. Place a cake layer on top and repeat process until last top layer.
When reaching top of the cake place 1 tbs of lemon filling then add the 2 tbs of whipped icing then whipped cream for easy design pattern. Garnish is up to you.