Lemon Curd And Blueberry Parfait

Brighten up your day with a refreshing Lemon Curd and Blueberry Parfait! Layers of tangy lemon curd, sweet blueberry compote, and fluffy whipped cream come together in perfect harmony, all on top of crumbly pound cake. It’s a delightful treat that’s sure to put a spring in your step.

Ready Time

2 hrs

Yields

7 servings

Ingredients

For the Lemon Curd:
1 cup freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
2 large egg yolks
1 teaspoon grated lemon zest
For the Whipped Cream:
1 1/2 cups heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
For the Blueberry Compote:
1 1/2 cups fresh or frozen blueberries
1/4 cup granulated sugar
2 tablespoons water
1 tablespoon cornstarch
For the Assembly:
1 1/2 cups store-bought or homemade pound cake, cut into 1-inch cubes
Fresh blueberries for garnish

Instructions

Start by making the lemon curd. In a medium saucepan, whisk together the lemon juice, sugar, and lemon zest until the sugar is well combined.

Add the softened butter and whisk until smooth.

In a small bowl, whisk together the egg yolks, then gradually add them to the saucepan, whisking constantly to prevent the eggs from scrambling. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.

Strain the lemon curd into a bowl and let it cool to room temperature.

Cover and refrigerate for at least 2 hours or overnight. Next, make the whipped cream.

In a large bowl, beat the heavy cream and granulated sugar until stiff peaks form.

Add the vanilla extract and beat until combined. Cover and refrigerate until ready to use.

Now, make the blueberry compote.

In a medium saucepan, combine the blueberries, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the blueberries have broken down and the mixture has thickened, about 10-12 minutes.

In a small bowl, whisk together the cornstarch and a tablespoon of water until smooth.

Stir the cornstarch mixture into the blueberries and cook for an additional 2 minutes. Let the compote cool to room temperature.

Cover and refrigerate until ready to use.

To assemble the parfait, cut the pound cake into 1-inch cubes and set aside. Spoon a layer of lemon curd into the bottom of a glass or parfait dish.

Top with a layer of whipped cream, followed by a layer of blueberry compote.

Repeat this process two more times, ending with a layer of whipped cream on top. Garnish with fresh blueberries and serve chilled.

Notes

For the lemon curd, make sure to use freshly squeezed lemon juice for the best flavor. Don’t over-whisk the egg yolks before adding them to the saucepan, as this can lead to scrambled eggs.

When cooking the lemon curd, whisk constantly to prevent the mixture from burning.

For the whipped cream, use high-quality vanilla extract for the best flavor. Don’t over-beat the cream, as this will lead to butter.

You can also flavor the whipped cream with other extracts, such as almond or coconut, for a different twist.

For the blueberry compote, use fresh or frozen blueberries, depending on the season. If using frozen, thaw and pat dry before using to prevent excess moisture.

You can also add a splash of citrus juice, such as lemon or orange, to the compote for added brightness.

When assembling the parfait, you can customize the layers to your liking. Try adding some fresh mint leaves or shaved chocolate for added texture and flavor.

You can also make the parfait in advance and refrigerate until ready to serve.

This recipe makes 7 servings, perfect for a brunch or special occasion. You can also scale the recipe up or down depending on your needs.