Makes:
5 servings
Utensil:
3 Qt./2.8 L Sauce Pan with Cover
medium mixing bowl
Oval Baking Dish
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 3⁄4
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:
- 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.
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.
Directions
Tips
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