This is a great make-ahead dessert. The lemon curd can be made up to two weeks ahead of time, and the parfaits can be assembled a day before needed. You can purchase the lemon curd to save time but I find the homemade version tastes so much fresher and better!
5-6 cups fresh blueberries
1 cup cream cheese, softened
1/2 cup icing sugar
1 cup whipping cream
2 tbsp vanilla sugar
1 1/2 – 2 cups lemon curd* (see below)
With an electric mixer beat the cream cheese with the icing sugar until well mixed. In another bowl, whip the cream with vanilla sugar until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
Depending on the size of your glasses, use 6 – 8 glasses. Fill some blueberries into the bottom, top with the cream mixture followed by the lemon curd, top with more blueberries and some of the cream.
1/2 cup lemon juice
3/4 cup sugar
4 oz butter
4 large eggs + 1 egg yolk
pinch of salt
Beat sugar and butter until fluffy, add eggs one at a time while continuing to beat. Add the lemon juice and the salt and beat some more. Pour the mixture into a saucepan and cook over medium heat until thickened while whisking constantly. Be careful, not to let it boil! Let cool, turn into a bowl pressing a piece of plastic wrap directly onto the surface to avoid a skin from forming. Refrigerate for at least 4 hours before using.