Lemon-Blueberry Parfaits

These parfaits, from our Spring 2005 issue, are the perfect blend of sweet and tart!

Lemon-Blueberry Parfaits
Yield: 10 parfaits Preparation: 5 minutes Cook: 25 minutes Chill: 1 hour Assembly: 20 minutes
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  1. 2 cups sugar
  2. 1 cup butter
  3. 1/2 teaspoon grated lemon rind
  4. ¾ cup lemon juice
  5. 5 eggs, lightly beaten
  6. 1 small commercial angel-food cake
  7. 1 pint blueberries
  8. 1 (8-ounce) container frozen whipped topping, thawed
  9. Garnish: additional blueberries
  1. Combine first 4 ingredients in top of a 2-quart double boiler; bring water to a boil on stovetop. Reduce heat to low; cook until butter melts.
  2. •Gradually, stir about one-fourth of hot mixture into beaten eggs; add this to remaining hot mixture, stirring constantly.
  3. •Cook, stirring constantly, over simmering water until mixture thickens, for approximately 15 minutes. Remove from heat; chill for 1 hour.
  4. •Tear angel-food cake into 1-inch pieces. Place one-third of angel-food cake pieces in each of 10 parfait glasses. Top with one-third of lemon sauce and one-third of blueberries. Repeat layers twice. Top each parfait with whipped topping. Garnish with additional blueberries, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/


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