Lemon curd dessert with blueberry sauce

Ingredients:

Lemon Curd

• 6 large egg yolks
• 0.5 cup granulated sugar
• 0.5 cup freshly squeezed lemon juice
• 3 lemons, zested and cut into thin slices for serving
• 2 cups heavy cream
• Blueberry sauce, recipe below
• Blueberries for serving

Blueberry sauce

• 2 cups fresh blueberries
• 1/4 cup sugar
• 1/4 cup freshly squeezed lemon juice
• Zest of 1 lemon

Preparation:

1. Line a 6-cup muffin pan with paper liners.
2. In a large bowl, whisk the egg yolks and sugar until well combined, then add the lemon juice and zest. Pour into a heavy-bottomed saucepan and simmer over medium-low heat, stirring constantly, until the mixture thickens to a gravy consistency, 8-10 minutes (it should still come out on a spoon when you stop stirring).
3. Strain the cream through a fine-mesh sieve set over a glass bowl. Stir occasionally to allow the cream to cool gradually. Once the lemon curd has cooled to room temperature, place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until the cream has set, about 3 hours.
4. In a large bowl, whip the heavy cream until soft peaks form. Whip the chilled lemon curd until it becomes fluffy and fold in half of the whipped cream. Then gently fold in the remaining whipped cream until smooth. Divide the whipped lemon curd among the cupcake tins and smooth the tops. Place the tins on a baking sheet, cover with plastic wrap, and freeze for at least 4 hours.
5. Before serving, remove the baking sheet from the freezer and let it rest for 10 minutes. Serve immediately, placing thin lemon slices on a plate and inverting the frozen mousse directly on top of the lemon slices (this will prevent it from sliding around the plate). Drizzle the berry sauce over and around the frozen lemon mousse. Garnish with a few fresh blueberries and enjoy this refreshing treat!
   
   

   Blueberry sauce

   
   In a small saucepan, combine the blueberries, sugar, lemon juice, and zest. Bring to a simmer over medium heat and cook, stirring, until the sugar dissolves and the berries begin to burst. Cool slightly, transfer to a blender, and puree. Strain the sauce through a fine-mesh sieve into a glass bowl, cover, and refrigerate until serving.