KFC Lemon Parfait Copycat Recipe

This KFC lemon parfait recipe brings back that creamy, cold dessert you can only usually get at the drive-through, and it’s genuinely easy to pull off at home. If you’ve been craving that tangy lemon layer against the soft whipped cream, this is the one to make tonight.

The no-bake format means no oven, no fuss. You just need a few straightforward ingredients and about 20 minutes of hands-on time before the fridge does the rest.

Why I Love This Recipe

The lemon curd layer is bright and sharp, which keeps the whole thing from feeling heavy. That contrast between the tart curd and the cool whipped cream is what makes it worth making again.

It holds up well in the fridge for 2 days, so I’ll often put these together the night before and they’re ready when I want them.

The biscuit base adds a bit of crunch and something buttery underneath all that cream, so every spoonful has real texture variation rather than just softness all the way through.

Recipe Ingredients

• 4 digestive biscuits – Or graham crackers; these form the crumbly base layer
• 20g unsalted butter, melted – Binds the crumbs together; salted butter works in a pinch, just skip any added salt
• 200ml double cream (heavy cream) – Cold from the fridge whips up faster and holds its shape better
• 2 tbsp icing sugar (powdered sugar) – Sweetens the cream without any graininess
• 1 tsp vanilla extract – Rounds out the cream layer
• 160g good-quality lemon curd – Jarred is fine; a sharper, darker curd gives a stronger citrus hit
• Zest of 1 lemon – Brightens the lemon curd layer and adds a fresh citrus note on top

Variations / Substitutions

• Double cream swap – Whipping cream (30% fat or above) works and gives a slightly lighter texture, though it won’t hold quite as firmly once chilled.
• Lemon curd swap – Lime curd or passion fruit curd gives a different but equally sharp contrast against the cream layer.
• Biscuit swap – Shortbread biscuits or vanilla wafers give a slightly sweeter, less wheaty base.
• Dairy-free – Full-fat coconut cream whipped cold works in place of double cream; the flavour is slightly different but it sets well.
• Less sweet – Reduce the icing sugar to 1 tbsp if your lemon curd is already on the sweeter side.

If you enjoy cold creamy desserts like this one, you might also want to try a KFC-style Chocolate Mousse Pot recipe.

How To Make Lemon Parfait

Step 1: Crush the Biscuits Into the Base

Blitz the 4 digestive biscuits in a food processor until they’re fine crumbs, or seal them in a zip-lock bag and bash with a rolling pin for about 1 minute. Pour in the 20g melted butter and stir until every crumb is coated and the mixture looks like damp sand.

Divide the crumb mixture between 4 glasses or small serving pots, pressing it down firmly with the back of a spoon. The layer should be about 1cm deep. Chilling the glasses at this point while you work on the cream gives the base a chance to firm up slightly.

Step 2: Whip the Cream to Soft Peaks

Pour the 200ml cold double cream into a large bowl, add the 2 tbsp icing sugar and 1 tsp vanilla extract, then whisk with a hand mixer on medium speed for about 2 to 3 minutes. You’re looking for soft peaks: the cream should hold its shape when you lift the whisk but the tip should curl over gently rather than stand rigid.

Stop before it goes stiff. Over-whipped cream turns grainy when you fold anything into it, and there’s no rescuing it at that point.

Step 3: Fold the Lemon Curd Through the Cream

Spoon the 160g lemon curd into the whipped cream. Using a large spoon or spatula, fold it in with slow, sweeping movements, about 6 to 8 turns. You want a rippled, marbled effect rather than a uniform pale yellow. The swirls of darker curd running through the cream are what give each spoonful a different balance of sharp and creamy.

Don’t overmix here. Ten or more aggressive folds will blend everything into one flat colour and one flat flavour, which is exactly what you’re trying to avoid.

Step 4: Layer and Chill the Parfaits

Spoon the lemon cream mixture over the biscuit bases in each glass, filling them to about 1cm below the rim. Smooth the tops lightly with the back of a spoon. Cover each glass with cling film and refrigerate for a minimum of 2 hours, or overnight if you’re making these ahead.

After chilling, the cream layer will be set enough to hold its shape when you spoon into it, and the biscuit base will have softened slightly at the edges where it meets the cream.

Step 5: Garnish and Serve

Take the parfaits out of the fridge and remove the cling film. Scatter the zest of 1 lemon evenly across the tops of all 4 glasses. Serve immediately straight from the glass, with a long spoon so you can reach through all three layers in one scoop.

Recipe Tips

• Use cold cream straight from the fridge. Warm cream takes much longer to whip and often won’t hold its structure well enough for layering.
• Taste your lemon curd before you fold it in. Some jarred curds are quite sweet and mild. If yours tastes flat, stir in a squeeze of fresh lemon juice (about 1 tsp) before folding it through.
• Press the biscuit base down firmly. A loosely packed base crumbles when you eat it and the layers separate. Use the back of a spoon and press with some real pressure.
• Make these the night before if you can. The extra chill time lets the layers settle and the biscuit base softens to just the right texture.

Chilling times by glass size (all refrigerated at the same temperature):

Glass size	Cream layer depth	Minimum chill time
Small (150ml)	3 to 4cm	1.5 hours
Medium (250ml)	5 to 6cm	2 hours
Large (350ml)	7 to 8cm	3 hours

How To Store

• Refrigerate – Keep covered with cling film in the fridge for up to 2 days. After that the biscuit base becomes too soft and the cream starts to weep.
• Serve Cold – These are meant to be eaten straight from the fridge. No reheating needed or recommended.

Frequently Asked Questions

Can I make the lemon cream layer ahead and store it separately?

Yes. Whip and fold the cream and curd together, then keep it in a covered bowl in the fridge for up to 24 hours. Assemble the glasses just before serving if you want the base to stay crunchier.

Can I freeze these parfaits?

Freezing works, but the texture changes. The cream layer becomes icier rather than soft and airy, and the biscuit base goes hard. They’re much better eaten from the fridge.

How do I keep the layers from mixing when I spoon in the cream?

Spoon the cream gently over the back of a spoon held just above the biscuit layer. It slows the pour and lets the cream settle without disturbing the crumbs beneath.

Can I scale this recipe up for a crowd?

Yes, easily. The recipe doubles or triples without any changes to method. Just make sure your bowl is large enough to fold the full batch of curd through the cream without deflating it.

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