Description
Blueberry Lemon Heaven is a refreshing layered dessert combining tangy lemon filling, sweetened cooked blueberries, and fluffy whipped cream. This no-bake dessert is perfect for summer or any time you want a light, zesty treat with vibrant flavors and textures.
Ingredients
Scale
Lemon Filling
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 3/4 cups water
- 3 large egg yolks
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
Blueberry Layer
- 2 cups fresh blueberries (washed and drained)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Whipped Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Combine Dry Ingredients: In a medium saucepan, whisk together 1 cup of granulated sugar, 1/4 cup of cornstarch, and 1/4 teaspoon of salt to ensure even distribution and prevent lumps.
- Add Water: Gradually whisk in 1 3/4 cups of water until the mixture is smooth and uniform, forming the base for the lemon filling.
- Heat Mixture: Cook the mixture over medium heat, stirring constantly. Continue until it thickens and reaches a boil, about 5 to 7 minutes, which activates the cornstarch to thicken the filling.
- Prepare Egg Yolks: In a separate bowl, whisk the 3 large egg yolks until smooth. Slowly add a small amount of the hot lemon mixture to the yolks while whisking continuously, tempering the eggs to prevent curdling.
- Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan. Stir in the fresh lemon juice, lemon zest, and unsalted butter. Cook for an additional 2 minutes over medium heat, stirring constantly until the mixture is smooth and creamy. Remove from heat and allow to cool slightly.
- Combine Blueberry Ingredients: In a medium bowl, gently toss the fresh blueberries with granulated sugar, lemon juice, and cornstarch ensuring all berries are evenly coated.
- Cook Blueberries: Transfer the blueberry mixture to a small saucepan and cook over medium heat for about 5 minutes until the blueberries soften and release their juices, creating a thickened topping. Remove from heat and let cool.
- Whip Cream: In a mixing bowl, beat the heavy whipping cream until soft peaks form, preparing for the dessert’s fluffy topping.
- Add Sugar and Vanilla: Gradually add powdered sugar and vanilla extract to the whipped cream while continuing to beat until stiff peaks form, ensuring a sweet and flavorful finishing layer.
- Layer Lemon Filling: Spoon the cooled lemon filling into a serving dish or individual cups, creating the first layer of the dessert.
- Add Blueberry Layer: Evenly spread the cooked and cooled blueberry layer over the lemon filling.
- Finish with Whipped Topping: Generously spread the prepared whipped cream over the blueberry layer to complete the dessert’s layers.
- Chill: Cover the assembled dessert and refrigerate for at least 2 hours to allow the flavors to meld and the dessert to set properly for best texture and taste.
- Serve: Serve the dessert chilled and enjoy the combination of tangy lemon, sweet blueberry, and creamy whipped topping flavors in every spoonful.
Notes
- Make sure to temper the egg yolks carefully by slowly adding hot mixture to prevent scrambling.
- Use fresh lemons for the best tangy flavor and vibrant zest.
- Allow the dessert to chill thoroughly to achieve the proper texture and flavor melding.
- The whipped cream topping can be stabilized with a little gelatin if you want it to hold longer.
- For a lighter version, use half-and-half instead of heavy cream but the texture will be less fluffy.
