Blueberry Vanilla Goat Cheese, Lemon Curd, Gingersnap & Mint Parfaits

Parfaits always look fantastic — and this one’s a “snap” to make. The lemon curd can be made up to a week in advance.

Makes 4 servings

Lemon curd:

3 large eggs, room temperature

1⁄2 cup fresh lemon juice

2 teaspoons finely grated fresh lemon zest

1⁄2 cup sugar

1⁄4 teaspoon kosher salt

6 tablespoons (3⁄4 stick) unsalted butter, room temperature, cut into bits

Goat cheese cream:

4 ounces Montchevre blueberry vanilla goat cheese log, room temperature

1 cup heavy whipping cream

For assembly:

1⁄2 cup crumbled gingersnaps (about 10 cookies)

1⁄4 cup chopped mint

Make lemon curd: In a 2-quart heavy saucepan, whisk together eggs, lemon juice, zest, sugar and salt. Cook over medium-low heat, whisking frequently, until first bubble appears on surface and curd is thick enough to coat back of a spoon, about 8 minutes.

Remove from heat and whisk in the butter until fully incorporated. Strain curd into a bowl through a fine mesh sieve and cool to room temperature. Cover surface of curd with plastic wrap and refrigerate at least 1 hour.

Make goat cheese cream: In a medium bowl, with electric mixer, whip cheese until creamy. Add cream and beat until soft peaks form.

To assemble: Place about a tablespoon of gingersnap crumbles into bottom of each of four half-pint mason jars or parfait glasses, then layer on a tablespoon of lemon curd, a big pinch of mint and a tablespoon of goat cheese cream. Repeat until jar is almost full, finishing with a layer of goat cheese cream.