Laurent Tourondel set out to use this lemon cream and blueberry compote for a Fourth of July pie, but decided that he preferred the look and lightness of the fillings layered in parfait glasses. In place of the blueberries, try other summer fruits like raspberries or strawberries.
More Blueberry Dishes
1 pint blueberries
1/3 cup sugar
2 teaspoons water
6 large eggs
1 cup granulated sugar
Finely grated zest of 2 lemons
1 1/4 cups fresh lemon juice
6 tablespoons unsalted butter, cut into pieces
2 cups heavy cream
1/4 cup confectioners' sugar
How to Make It
In a medium saucepan, combine the blueberries, sugar and water and cook over moderate heat, stirring occasionally, until the sugar dissolves and the berries start to release their juices, about 3 minutes. Transfer to a bowl and refrigerate until cool.
Set a medium strainer over a heatproof bowl. In a heavy saucepan, whisk the eggs with the granulated sugar, lemon zest and juice. Cook over moderate heat, whisking constantly, until warm, about 5 minutes. Whisk in the butter, then continue to cook until just thickened and hot to the touch, about 5 minutes longer. Immediately strain the lemon curd into the bowl. Place a piece of plastic wrap on the surface of the curd to prevent a skin from forming. Refrigerate until chilled.
In a large bowl, whip the heavy cream until it begins to thicken. Add the confectioners' sugar and whip until the cream forms stiff peaks. Fold the whipped cream into the lemon curd.
Divide the blueberry compote between 10 parfait or other tall glasses. Top with the lemon cream. Cover the parfaits and refrigerate until chilled, at least 1 hour.
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