Lemon-Blueberry Cheesecake Parfaits

Lemon-Blueberry Cheesecake Parfaits
Photo by © Con Poulos

Ingredients

  • 1 teaspoon freshly squeezed lemon juice
  • 2 ½ tablespoons cornstarch
  • 4 large egg yolks
  • 2 teaspoons finely grated orange zest
  • 1 teaspoon finely grated lemon zest, plus extra strips for garnish
  • 1 teaspoon pure vanilla extract
  • ¼ cup granulated sugar
  • + 13 more ingredients
    • ¾ cup confectioners' sugar
    • 1 teaspoon salt
    • 2 sticks unsalted butter, at room temperature
    • ¼ cup plus 2 tablespoons fresh lemon juice
    • 6 ounces cream cheese, at room temperature
    • 2 cups blueberries (12 ounces)
    • ¼ cup water
    • 5 tablespoons granulated sugar
    • 1 teaspoon pure vanilla extract
    • 1 ¾ cups all-purpose flour
    • 1 cup whole milk
    • ¼ cup plus 2 tablespoons cornmeal
    • 1 cup heavy cream

Make the Shortbread: In a medium bowl, mix the flour with the cornmeal and salt. In a standing mixer fitted with the paddle, mix the butter with the confectioners' sugar at medium speed until creamy, about 2 minutes. Beat in the orange zest and vanilla extract. Add the flour mixture and beat at l...

View full recipe at My Recipes

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