Lemon-Blueberry Fools Recipe
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Category
Desserts
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Cusine
American
What do you need?
How to make?
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
Whisk 1/2 cup sugar and yolks in small saucepan until combined. Whisk in 1/2 cup lemon juice, zest, and butter. Cook over medium heat, stirring, until curd is thickened and just beginning to come to a boil. Transfer to bowl, cover with plastic wrap, and chill until cold, about 1 hour. Place 1 cup blueberries and remaining 1 tablespoon sugar in small saucepan. Cook over medium heat, gently mashing, until slightly thickened, about 8 minutes. Remove from heat, stir in remaining 1 teaspoon lemon juice, and let cool completely before using. Whip cream to soft peaks. Fold yogurt and 1/2 of lemon curd into cream. Spoon lemon cream into glasses, alternating with remaining lemon curd and blueberry compote. Gently swirl with a skewer or chopstick. Top with fresh blueberries and serve chilled.