Layered Mini Lemon Parfaits with Blueberry Compote

Make these rich and tangy parfaits for a tasty dessert for your next brunch or summer BBQ. They pair a vanilla crust with a rich lemony filling and so-simple fresh blueberry topping for a perfect treat.

Prep Time:  20 minutes
Cook Time: 10 minutes
Yield: 8 Servings


  • ½ cup condensed milk
  • 2 egg yolks
  • 1 tsp salted butter
  • ¼ cup lemon juice
  • ½ cup plain Greek yogurt
  • 1/2 cup vanilla wafer crumbs (12 wafers, coarsely crushed)
  • 1 cup fresh blueberries, divided
  • ½ tsp minced fresh ginger
  • ½ tsp sugar


Combine condensed milk and egg yolks in a small heavy bottomed sauce pan. Heat over medium low heat and whisk continually until mixture begins to boil (~5 mins). Stir in butter and lemon juice. Pour into a shallow bowl and let chill in refrigerator. Fold in yogurt until just combined. 

Combine ½ cup blueberries, ginger, and sugar in a small glass bowl. Cover and microwave for 1 minute or until berries begin to burst. Stir in remaining ½ cup berries. Chill well.

When ready to serve, line up 8 (2 oz) shot glasses. In each shot glass layer 1 TB cookie crumbs, 2 heaping TB lemon filling, and top with 1 TB blueberry-ginger compote.