Tart Lemon & Blueberry Parfait

Tart Lemon & Blueberry Parfait

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  • ½ C lemon juice
  • ½ C Pioneer® Sugar
  • 3 oz. butter or margarine
  • 1 T lemon zest
  • 4 LG eggs
  • fresh blueberries
  • whipped topping


  1. In a saucepan bring lemon juice, Pioneer® Sugar, butter and zest to a boil. Add eggs to a large mixing bowl and beat together.
  2. Slowly add the hot juice into the eggs. Return the mixture to the saucepan and cook over medium-low heat, whisking constantly, until it coats the back of a spoon. Do not let the mixture boil or it will curdle!
  3. Pour the curd through a strainer into a bowl. Place plastic wrap directly on the surface of the curd and refrigerate until cold.
  4. To serve; layer the curd on the bottom of a glass, top with fresh blueberries and whipped topping.
Tart Lemon & Blueberry Parfait
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While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.