3 Qt./2.8 L Sauce Pan with Cover
medium mixing bowl
Oval Baking Dish
Chef Frank Turner
Former Executive Chef and Nutrition Director with Henry Ford Hospital; Former Culinary Instructor at Dorsey Culinary Academy; Former Executive Chef in various 4 star restaurants
fresh lemon juice
- Add sugar and lemon juice to sauce pan and cook over medium-low heat. Periodically scrape the sides of the pan to prevent the sugar from crystallizing.
- Mix together egg yolks and whole eggs in a separate bowl. Add beaten eggs to sauce pan in a slow steady stream while stirring. Cook over medium-low heat, stirring constantly, until mixture gets quite thick and lumpy.
- Remove from heat and pour lemon curd into the oval baking dish and cover with foil. Transfer to the refrigerator and let cool for 3 - 4 hours.
- While lemon curd is chilling, place blueberries and agave in a medium mixing bowl. Lightly mash the blueberries and agave with a salad fork. Reserve in the refrigerator.
- To serve, layer lemon curd and blueberry mixture in individual dishes; 4 ounces lemon curd and 4 ounces blueberry mixture per person.
- This dessert is best served cold.
- If blueberries are not too tart and sweeter than normal, no sweetener is needed for the mashed blueberries.
- Some stoves cook hotter than others and the setting may require adjusting slightly to prevent sticking.