Easy Blueberry Lemon Parfait with Lemon Curd
This blueberry lemon parfait is one of my favorite summer desserts. I love the way the sweet, jammy blueberry compote balances the tart, silky lemon cream. Layered in a glass, it's as beautiful as it is delicious, every spoonful delivers a perfect mix of bright citrus flavor, sweet berries, and whipped cream.
Servings: 4 parfaits
Calories: 557kcal
Equipment
- 4 6-Ounce Glasses
Ingredients
Lemon Curd
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon lemon zest 2 lemons depending on size
- 6 tablespoons (75ml) lemon juice about 3 lemons
- 2 large (40 grams) egg yolks
- 1 large (50 grams) egg
- 4 tablespoons (57 grams) unsalted butter
Blueberry Compote
- 2 cups (300 grams) fresh blueberries plus extra for topping the parfaits
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon (15 ml) 15 ml water
- 2 teaspoons lemon juice
- 1/8 teaspoon kosher salt
- 1/2 teaspoon pure vanilla extract
Whipped Cream
- 1-1/2 cups (360 ml) heavy cream cold
- 3 tablespoons (23 grams) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
Make the Lemon Curd
- Place a strainer over a medium-sized bowl near the stove.
- Place the sugar in a small bowl and zest the lemons onto the sugar. Use your fingers to rub the sugar and zest together. Juice the lemons until you have 6 tablespoons of juice.
- In a nonreactive 2 or 3-quart saucepan, combine the whole egg, egg yolks, and sugar and whisk until well blended. Stir in the lemon juice and salt.
- Cook the mixture over medium heat, whisking constantly until the mixture has thickened and reaches a temperature of 185°F. Remove the saucepan from the heat and whisk in the butter 1 tablespoon at a time. Strain the curd into the bowl. Press the curd through the strainer with a spatula to remove the solids.
- Cover the surface of the curd with plastic wrap, gently pressing the plastic wrap onto the surface of the curd. Place the curd in the refrigerator and chill for 2 hours.
- NOTE: You can make my full recipe for lemon curd and freeze the extra. Lemon curd can be frozen for up to one (1) year.
Make the Blueberry Compote
- Combine 1 cup (150 grams) of the blueberries with the sugar, water, salt, and lemon juice in a medium non-reactive saucepan. Stir until the sugar coats the blueberries and let the mixture sit for 5 minutes. This process will begin to draw moisture from the blueberries.
- Place the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently. As soon as the mixture reaches a boil, immediately reduce the heat to low and simmer for 8-10 minutes, stirring occasionally, until the blueberries have broken down and the liquid has thickened slightly.
- Remove the compote from the heat and stir in the vanilla extract and the remaining 1 cup (150 grams) of fresh blueberries. The residual heat will warm the fresh berries without fully cooking them, creating a nice contrast of textures.
- Transfer it to a heat-proof bowl and let it cool for about 10 minutes. Refrigerate until completely chilled, about 1 hour.
Make the Whipped Cream
- Place the heavy cream, powdered sugar, and vanilla extract in a mixing bowl. Beat with an electric hand mixer on medium speed until soft peaks form. Be careful not to overwhip. If you accidentally overwhip, add 1/4 cup of heavy cream to the bowl and slowly whisk it in by hand.
Assemble the Parfait
- Prepare your serving dishes.
- Place half of the whipped cream in a mixing bowl and add 1/2 cup of the lemon curd and fold it into the whipped cream.
- Place 2 tablespoons of the blueberry compote in the bottom of the serving dish. Add about 1/4 of the lemon cream mixture to the serving dish, leaving room at the top for additional layers, then top with another 2 tablespoons of blueberry compote. Next, top the blueberries with some of the remaining whipped cream. For the best flavor chill the parfaits in the refrigerator for 30 minutes.
- When ready to serve, garnish with fresh blueberries.
Storing Leftover Parfaits
- Leftover parfaits can be stored in the refrigerator for up to 3 days, but they do taste best if they are eaten the day they are made. These desserts cannot be frozen.
Notes
Lemon Curd Substitute: For a variation on lemon curd, lime curd makes a great substitute and adds a slightly more floral citrus note. The tartness still balances beautifully with the sweet blueberry compote. Any leftover lime curd can be frozen for up to 1 year.
Make Ahead: Both the lemon curd and blueberry compote can be made in advance, the curd up to 1 week ahead and the compote up to 2 days ahead. Store them in airtight containers in the refrigerator. Whip the cream and assemble the parfaits the day you plan to serve them for the freshest texture.
Whipped Cream Tip: Whip the cream to soft peaks so it stays light and smooth when folded with the lemon curd. If you accidentally over-whip, stir in a tablespoon or two of fresh cream to bring it back.
Serving Size: Use 6-ounce jars or dessert glasses for individual portions. A piping bag or zip-top bag with a snipped corner makes layering tidy and easy.
Chill Before Serving: For the best flavor, let the assembled parfaits chill for at least 30 minutes before serving.
Nutrition
Calories: 557kcal | Carbohydrates: 90g | Protein: 2g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 85mg | Potassium: 153mg | Fiber: 3g | Sugar: 83g | Vitamin A: 878IU | Vitamin C: 22mg | Calcium: 34mg | Iron: 0.4mg