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Lemon-Blueberry Parfait

Yield Makes 8 servings


  • 2 teaspoons cornstarch
  • 1/2 cup sugar
  • 2 large eggs
  • 1 large egg yolk
  • 2 teaspoons grated lemon rind
  • 1/3 cup fresh lemon juice
  • 1/3 cup heavy whipping cream
  • 1/2 cup Blueberry Syrup, divided
  • 4 cups torn angel food cake, divided
  • 1 cup fresh blueberries, divided
  • Garnish: sliced kiwifruit

How to Make It

  1. Combine first 6 ingredients in top of a double boiler, stirring with a whisk. Cook over medium-high heat 3 minutes or until mixture thickens. Transfer to a medium bowl to cool.

  2. Beat whipping cream at high speed with an electric mixer until soft peaks form; fold into lemon mixture.

  3. Layer lemon cream, Blueberry Syrup, cake, and blueberries in 8 parfait glasses. Garnish, if desired.