Lemon Curd Parfait
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Lemon Curd Parfait
Category
Desserts
Ingredients
- 2 egg yolks
- 2 large eggs
- 1 cup sugar
- ½ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 11 tablespoons unsalted butter, cut into small pieces
- 1 cup lemon curd
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 tablespoon Fustini’s West Michigan Blueberry balsamic
- ½ teaspoon lemon zest
- 1 cup fresh blueberries
- Small cookies, graham crackers, nuts, or granola to layer, if desired
Ingredients
Directions
- Beat together the eggs, egg yolks, sugar, and lemon juice. Pour into a small saucepan and stir over low-medium heat until the sugar dissolves, about 2 minutes. Add the cold butter a few pieces at a time, stirring continuously until each addition has melted and been incorporated. Continue the cooking and stirring for 4-5 minutes until the lemon curd has thickened and coats the back of a spoon or leaves a very thick coating on the side of the pan when tilted. Pour into very clean jars and store in the refrigerator.
- Whip the heavy cream in a mixer bowl, adding the powdered sugar and the W. Michigan blueberry balsamic and whip it to stiff peaks. Fold in 2 tablespoons of the lemon curd to the whipped cream. In small individual serving dishes or glasses, layer the whipped cream, lemon curd, crunchy element, lemon zest and fresh blueberries, then repeat, ending with the fresh blueberries and serve. Clear dishes are great for seeing the layers, but as it is a rich dessert, small ones are very good.