BLUEBERRY LEMON CURD PARFAITS
1/3 cup granulated sugar
Zest from 1 lemon
1/3 cup lemon juice (about 1 ½ lemons)
Pinch of salt
1/4 cup butter (cut up)
3/4 cup blueberries (more or less if you desire)
Whipped cream (¾ cup heavy whipping cream, ¼ cup powdered sugar, ½ tsp almond extract- beat together until stiff peaks form)
In small sauce pan, over very low heat, whisk sugar and eggs. Add in zest, lemon juice, pinch of salt and butter. Whisk slowly until well combined, and starting to thicken (it will mainly thicken as it cools) DO NOT BRING TO BOIL. Take off just as about ready to simmer. This needs to be heated up very slow, so the eggs don’t start to scramble.
Take your curd, and pour into glass jar or bowl (strain through mesh strainer, if you don’t want the zest in it) Place plastic wrap over top of curd, and let cool approx. an hour on the counter, then place in refrigerator for 2-4 hours before serving.
When ready for dessert, make your whipped cream.
Using your favorite little glass, or small bowl start making parfaits.
Add a few blueberries in bottom, top with curd, then whipped cream, and repeat, ending with some blueberries on top. (you can layer as you please, they still taste great. This should make 4-6 parfaits depending on size. ENJOY!
NOTE- Meyer lemons work well with this recipe, if you prefer over regular lemons. If your lemon curd starts to curdle from eggs,, then take off heat immediately, and strain into jar or bowl. It will not affect taste if you catch it right away. I like to serve with shortbread or spice cookies crushed up on top from time to time. Toasted almonds are good too. Garnish with mint for a nice finish. IF you don’t want to make homemade whipped cream (but it’s easy) then you can just layer with canned whipped cream or cool whip. Use your imagination for serving, martini glasses, small rocks glasses, or sundae glasses all work well.