In the heat of summer, I try to stay as far away from my stove and oven as I can, and when I do come in contact with said heat source, it’s only for a limited time. For some reason, air conditioning wasn’t invented in 1820, and for some even weirder reason, we haven’t installed air conditioning in said year house. So, we improvise and when it’s time for dessert, I serve a summer dessert that everyone should make!
It’s been a hot summer across the board, no if’s and’s or but’s, and I feel hypocritical complaining about heat since I am a proud Southerner and all, yet this summer has been a scorcher. With a sweet tooth that never really checks out, I am going to share a dessert recipe that has saved my life this summer. Please excuse me for sounding so dramatic, but when this girl has a sweet tooth in the summertime, I ain’t turning on my oven and bakin’ a cake. Instead, I’m making Lemon Chiffon with Macerated Blueberries.
Ya’ll, I can’t even; it’s that good. The tart of the lemon curd with the sweet whipped cream folded in. And then, blueberries and powdered sugar macerated together and layered with the lemon chiffon, it’s like I died and went to heaven. Even if you aren’t a lemon lover, you will be after having this dessert.
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.
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 know is the best Lemon Chiffon With Macerated Blueberries recipe.
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.
Serve in a small wine glass or a port wine glass, 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?!! So without further adieu, here is my recipe for Lemon Chiffon With Macerated Blueberries.