Lemon-Blueberry Fools

Ingredients

• 1/2 cup plus 1 tablespoon sugar, divided
• 5 large egg yolks
• 1/2 cup plus 1 teaspoon fresh juice from 6-8 lemons, divided
• 2 teaspoons lemon zest
• 5 tablespoons unsalted butter, softened
• 1 cup fresh blueberries, plus extra for garnish
• 1 cup chilled heavy cream
• 1/4 cup Greek-style yogurt

Directions

1. In a small saucepan, beat together 1/2 cup sugar and the yolks until blended. Add 1/2 cup lemon juice, the zest, and the butter, then whisk again. Set the pan over medium heat and stir as it cooks, stopping when the curd has thickened and is just starting to bubble. Scrape it into a bowl, press plastic wrap over the top, and refrigerate until cold, about 1 hour.
2. Add 1 cup blueberries and the remaining 1 tablespoon sugar to a small saucepan. Cook over medium heat, lightly crushing the berries as they soften, until the mixture has thickened a bit, about 8 minutes. Take the pan off the heat, mix in the remaining 1 teaspoon lemon juice, and cool it fully before assembling.
3. Beat the cream until it holds soft peaks. Fold in the yogurt and 1/2 of the lemon curd. Layer the lemon cream in glasses with the remaining lemon curd and the blueberry compote. Use a skewer or chopstick to make a few gentle swirls, then finish with fresh blueberries and serve chilled.