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.
Servings 6 servings
- 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
- 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.