It so happens that lemon curd is delicious spread on meringue cookies, but it is also very useful in other refreshing lemon desserts. One of my favorite lemon desserts is lemon angel pie, and the lemon mousse from that recipe is also very nice layered as a parfait.
Here is how I made my lemon parfaits for Passover. I bought small dessert cups known as “tasting cups” and filled them with layers of the lemon mousse, plain whipped topping, small dabs of lemon curd and Passover lady fingers.
You don’t have to use lady fingers for this recipe; cubed sponge cake will work just as well. In fact, if you have leftover bits of stale sponge cake, making parfaits is a great way to use them up. If you don’t want to make lemon curd, you can make raspberry mousse by mixing raspberry jam (to taste) with whipped topping. Or you can make chocolate mousse by whipping cocoa powder and sugar into whipped topping. You could layer leftover bits of brownies with cocoa mousse, whipped topping and chocolate syrup.