Lemon Chiffon With Macerated Blueberries Recipe

Here’s a delicious recipe for Lemon Chiffon with macerated blueberries. A great spring and summer dessert, it’s quick, easy and refreshing. 

I have to go on record and say that if I’m given the option, I would choose any lemon dessert over a chocolate one. It sounds almost sinful to say in this house because Sean and the kids are chocoholics. But for me, I’m a fruity gal.

I like that about me. 🙂

But all kidding aside, I have a true passion for lemon desserts of all kinds, and I try to create a new lemon flavored dessert when spring and summer come around. I love the combination of sweet and tart; so refreshing. My lemon chiffon recipe with macerated blueberries is no different.

Refreshing, tart, sweet, it really checks all the boxes. AND, it’s so dang easy to make. Let me make this even easier for you; this dessert would be a perfect sweet to serve for a brunch, a lunch, and afternoon snack, after dinner, at midnight, you get the idea.

I’ve made a few attempts at perfecting my recipe. I did my research, and found a few recipes online and in my cookbooks, and with all of my testing, I’ve come up with what I believe is the best lemon chiffon recipe.

Here’s The Secret When Macerating Berries

Macerate almost sounds like a faux pas word, but it’s really just a fancy one meaning to turn into a liquid. The sugar draws out the juices of the berries and softens them by soaking in their liquid. A common practice with berries, especially when using in desserts or as toppings. Really simple technique with delicious impact.

I have a couple secrets to share as well. When it comes to macerating berries, most recipes call for granulated sugar. I disagree and the reason being comes down to berries becoming too sweet, and some leftover grit. Although most of the sugar dissolves, there still is chance for a little grit, and granulated sugar is sweeter than confectioners sugar. Both do the job well, pulling out the juices of the berries and sweetening up the process, but confectioners sugar does so without so much sweet, and zero grit. This is also a good rule of thumb when adding sugar to heavy cream before whipping. This is my finding.

Lemon Chiffon With Macerated Blueberries

Serve in a small wine glass or a port wine glass, (THESE are perfect to use for this recipe) this dessert is beautiful, chic, and delicious. It makes a statement whether you’re entertaining guests, or enjoying yourself. It’s elegant without even trying, and who doesn’t love that?!!

Print Pin

Lemon Chiffon With Macerated Blueberries

This recipe is a perfect summertime dessert, served after brunch, lunch or dinner. Hey, even as a sweet treat in between. It's chic without even trying. Devine.

Course Dessert

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Author Farmhouse 1820

Ingredients

• 1 Tablespoon grated lemon zest
• 1/2 cup granulated sugar
• 1/2 cup freshly squeezed lemon juice from about 2 large lemons
• 3 Tablespoons butter unsalted
• 3 eggs lightly beaten
• 2 cups fresh blueberries
• 1/2 cup confectioners sugar divided
• 1 1/2 cups heavy whipping cream

Instructions

• FOR THE LEMON CURD:
• Put a strainer over a glass bowl. Set aside.
• Put the lemon juice, zest and granulated sugar in a heavy bottom saucepan over medium high heat.
• Stir until sugar dissolves, about 3-4 minutes.
• Turn the heat down to low, being careful not to boil the mixture, and whisk in the butter and eggs.
• Cook stiffing constantly until thickened, about 5 -8 minutes, and taking care not to let it boil,
• Pour lemon mixture into the strainer. Using a silicone spatula, press on the mixture until all the liquid has strained into the bowl. Discard solids.
• Place some plastic wrap on the surface of the curd so no skin develops and cool. Can be made the day before. Store in the fridge.
• FOR THE BLUEBERRIES:
• Combine 1/4 cup confectioners sugar and berries in a glass bowl. Stir occasionally. Cover and let macerate for at least 15 minutes.
• FOR THE WHIPPED CREAM:
• In a cold metal bowl (a cold bowl works best for whipping the cream into peaks) whisk (I use an electric mixer or hand held beater) the cream and remaining 1/4 cup confectioners sugar until thickened and soft peaks form.
• TO ASSEMBLE:
• Gently fold the whipped cream in the lemon mixture. Transfer the chiffon to a pastry bag.
• Pipe some of the chiffon into the bottoms of preferred serving glasses, then spoon in some blueberries with their juices. Repeat layering, finishing with just a few blueberries on the tops. Serve immediately.

Another Delicious Lemon Recipe!

This might just be my favorite lemon recipe that I’ve created! The combination of meyer lemon curd and puff pastry puts this dessert over the top!! For the recipe, click HERE!

This post does contain an affiliate link. I do receive a small commission at no cost to you. As always, thank you so much for your support.