Lemon Custard, Blueberry, and Shortbread Verrines

Buttery shortbread adds sweetness and crunch to the tangy, floral combination of lemon and blueberry in this refreshing dessert.
Photo by Lisa M.
Adapted from finecooking.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from finecooking.com

Ingredients

  • 2

    medium lemons

  • 3

    large egg yolks

  • 4

    Tbs. granulated sugar

  • 1-1/2

    cups heavy cream

  • 1/2

    vanilla bean, split lengthwise

  • 1

    cup blueberry preserves

  • 1

    pint blueberries

  • 1

    5- to 6-oz. box of shortbread cookies, such as Walkers, cut into 1/2-inch squares, or 2 cups 1/2-inch cubes Poppyseed Shortbread

Directions

Make the custard: Using a citrus zester (see How to Zest Lemons), cut 8 long curls of zest from one of the lemons. Finely grate 1-1/2 tsp. of zest from the other. Squeeze both to yield 1/4 cup juice. In a small bowl, whisk together the egg yolks and 3 Tbs. sugar. Put 1 cup of the cream in a 1-quart saucepan, scrape the vanilla bean seeds into the cream, and add the bean. Bring to a simmer over medium heat. Slowly whisk the cream into the yolks, then return the mixture to the pan. Stir with a wooden spoon over medium-low heat until the mixture thickens slightly and you can trace a clean line through it on the back of the spoon, 1 to 2 minutes (do not let it boil). Immediately transfer to a small bowl. Remove the vanilla bean, stir in 1 tsp. of the lemon zest, and let cool to room temperature, about 45 minutes. Refrigerate the custard until cold, at least 30 minutes and up to 1 day. Make the blueberry syrup: In a 1-quart saucepan, boil the blueberry preserves and 2 Tbs. of the lemon juice over medium-high heat for 1 minute. Force through a fine-mesh sieve set over a small bowl, pressing on the solids with a spatula. Let cool to room temperature, about 45 minutes. (The syrup can be refrigerated for up to 1 day.) Macerate the berries: Reserve 24 blueberries for garnish. In a medium bowl, combine the remaining blueberries, the remaining 2 Tbs. lemon juice, and the remaining 1 Tbs. sugar. Set aside to macerate, stirring occasionally until the sugar dissolves, at least 1 hour. Assemble the verrines: Divide the custard evenly among eight 8- to 10-oz. flat-bottomed glasses. Layer with the blueberry syrup, shortbread squares, and macerated berries. In a chilled bowl, beat the remaining 1/2 cup heavy cream and the remaining 1/2 tsp. lemon zest to stiff peaks with an electric mixer on medium speed. Top each verrine with a dollop of whipped cream. Garnish with the reserved blueberries and a curl of lemon zest. Make Ahead Tips: The lemon custard and blueberry syrup can both be prepared up to 1 day ahead. The macerated blueberries can be refrigerated for up to 12 hours. The verrines can be assembled up to 2 hours ahead. Top with the whipped cream, lemon zest, and reserved blueberries just before serving.

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