Blueberry Lemon Curd Parfait

Makes: 
5 servings
Utensil: 
3 Qt./2.8 L Sauce Pan with Cover
medium mixing bowl
Oval Baking Dish
Rate Recipe: 
Contributed By: 
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

Ingredients

1 34
cups
white sugar
(350
g)
1
cup
fresh lemon juice
(240
mL)
9
egg yolks
3
eggs
1
pint
fresh blueberries
(300
g)
1
tablespoon
agave nectar
(21
g)
Directions: 
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, layer lemon curd and blueberry mixture in individual dishes; 4 ounces lemon curd and 4 ounces blueberry mixture per person.
Tips: 
  • 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.
Nutritional Information per Serving
Calories: 
450
Total Fat: 
11g
Saturated Fat: 
4g
Cholesterol: 
496mg
Sodium: 
57mg
Total Carbs: 
80g
Dietary Fiber: 
1g
Sugar: 
75g
Protein: 
9g

Directions

Tips

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