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Blueberry - Lemon Parfait

Blueberry Lemon Parfait
  • 4 ServingsServings


  • 2 1/2 cups blueberries
  • 1/2 cup Sugar
  • 1/4 cup fresh lemon juice, about 2 lemons
  • 6 egg yolks
  • 3/4 cups sugar
  • 3 tablespoons sparkling wine
  • 3 tablespoons Lemon juice
  • 3 tablespoons lemon zest
  • 2 cups whipped heavy cream or non-dairy whipped topping
  • 1/2 cup crumbled almond or coconut macaroons, lightly toasted



1 Place first three ingredients in a medium saucepot and cook over medium heat until the blueberries burst.

2 Using a hand blender, puree the blueberries. Pour into a plastic container and refrigerate, uncovered until cool..


3 Using a hand whisk, combine the yolks and sugar in a bowl. Add in the sparkling wine, lemon juice and zest.

4 Place the bowl over a double boiler and whisk until tripled in volume. Do not let the bowl touch the lightly simmering water below.

5 Remove from the heat and cool the base of the bowl over an ice-bath, whisking occasionally. When cool, fold in whipped cream and set aside.


6 In tall parfait or wineglasses, alternate layers of Blueberry Syrup, Lemon Cream and crumbled macaroons until full. The final layers should be a drizzle of Blueberry Syrup and a sprinkle of crumbled macaroons.

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