Ingredients

  • 125 ml (1/2 cup) of lemon juice
  • 310 ml (1 1/4 cup) of sugar
  • 3 eggs
  • 60 ml (1/4 cup) of diced butter
  • 250 ml (1 cup) of whip cream
  • 500 ml (2 cups) of blueberries
  • 15 ml (1 tablespoon) of cornstarch diluted with 30 ml (2 tablespoons) of water
  • 30 ml (2 tablespoons) of lemon zest
LeeksFind our bag in yourlocal grocery store

Preparation

  • In a casserole, whisk lemon juice, 250 ml (1 cup) of sugar and eggs. Cook without boiling while whisking at low heat for 3 to 4 minutes, until the mixture thicker and can coat a spoon.
  • Add and melt butter. Set in sieve, cover with plastic wrap and cool down. In another bowl, whip the cream, add lemon mixture then set aside in refrigerator.
  • In a small casserole, simmer blueberries at low heat, sugars left and cornstarch (diluted for 2 minutes), until it thickers. Pour all in a bowl and set in refrigerator.
  • Into glasses, divide half lemon cream. Slowly pour blueberries garnishing and cover with rest of lemon cream. Garnish with long lemon zest.

Chef's notes

Advertisement