June 21, 2025

Lemon and blueberries are a match made in heaven.  River City Good Eats has several recipes featuring this couple to pique your interest. This parfait is an ode to their marriage. I offer a completely homemade version and a second quick version, both of which will tickle your palates.

Version One really does not require much effort and the components may be made in advance. Version Two is of course easier to source and construct. Make your own version by combining steps from each. No one is judging and everyone is enjoying your efforts.

Many years ago I purchased these parfait glasses from the local hardware store. Although they were for my parents, I was the only one that filled them and no one complained. My go-to dessert was flavored gelatin combined with Dream Whip, a whipped cream substitute, that unbelievably is still found in some grocery markets.

The finished product made several colorful layers, each one of contrasting texture. Creamy, then fluffy and finally jellied. Little Chef Michele hard at work in the kitchen. Since then I have honed my culinary skills just a little bit and now crave the real thing.

Most recipes for lemon curd call for yolks only. However, with eggs these days being elevated to Most Valued status, let’s use the whole egg instead. Blueberries cooked with a little sugar can be a dessert all on their own. Layered with lemon curd and whipped cream they become indispensable and not just for color.

Here is the rundown for Version Two : purchased lemon curd, fresh berries and canned real whipped cream. Alternate layers in parfait glasses. That’s it. Still just as impressive. No packaged whipped cream sub or sub – in – a tub, however. We want food not foodstuffs!

Lemon Blueberry Parfaits

recipe by Michele Humlan, The Good Eats Company

makes four servings

blueberry sauce

one pint fresh blueberries
⅓ cup water
2 tablespoons cane sugar

lemon curd

½ cup cane sugar
½ teaspoon cornstarch
4 tablespoons unsalted butter cut into small cubes
juice and zest (yellow only) of two large lemons
2 large room temp eggs, whisked
pinch of fine sea salt

homemade whipped cream

2 cups well chilled heavy cream
2 tablespoons powdered sugar
optional garnish : fresh blueberries

directions

1. Stir blueberries with water and 2 tablespoons sugar in small heavy saucepan and bring to boil.
2. Simmer until berries soften and begin to break down, about 3 minutes, over very low heat.
3. Off heat, cool to room temperature and chill at least several hours or overnight.
4. In heavy one quart saucepan, whisk the ½ cup sugar with cornstarch and pinch of salt.
5. Add lemon juice and zest, then butter bits and finally the whisked eggs.
6. Over medium heat, stir this constantly with heatproof spatula, bringing slowly to the boil, then gently simmer for one more minute to ensure cornstarch is cooked.
7. Remove lemon curd from hot pan into glass or stainless steel container and once it reaches room temperature, chill at least several hours or overnight.
8. Just prior to assembly, beat chilled heavy cream with powdered sugar using electric beater, to stiff peaks (if over whipped and grainy in appearance, add a few drops more of cream and gently whip).
9. Layer each component – berries, cream and lemon curd – in  a manner pleasing to your eyes, ending with whipped cream.
10. Garmish each with fresh blueberries if desired.
11. The dessert will hold several hours before serving.
12. For the super easy version, layer fresh blueberries, purchased lemon curd and canned real whipped cream.