Lemon-Blueberry Custard Cups

ByGuest Updated on Everyday, Food & Drink

If you like lemons, you will love this fresh summer dessert! It’s perfect for summer entertaining and you can make it a day or two ahead of time for convenience!

The key to this recipe is to be sure to stir the custard constantly while cooking to avoid lumps—this will keep the custard light and smooth.

Ingredients:

    • 2/3 cup sugar
    • 6 egg yolks
    • 1/2 cup fresh lemon juice
    • ¼ cup orange juice
    • 3 Tablespoons butter (cut into small pieces)
    • 1 ½ cup blueberries
    • 4 graham crackers
    • 4 small plastic cups
    • *mint leaves for garnish if desired

Directions:

Step 1. Combine sugar, lemon juice, orange juice and egg yolks in a small saucepan over medium heat. Stir constantly for five to six minutes or until sauce is thick. Once it’s thick, remove from heat.

Step 2. Add pieces of butter and stir until melted.

Step 3. Place curd in a medium bowl and place plastic wrap over the top. Be sure the wrap is actually touching the top of the custard—it will help prevent an undesirable film from developing on top. Place in refrigerator.

Step 4. Let cool in refrigerator for two hours.

Step 5. Once custard is completely cool, place a small layer of custard in the bottom of each plastic cup (fill about one-third full).

Step 6. Add a layer of blueberries and graham crackers in each custard cup and then another layer of custard. Fill two-thirds the way full. Top each custard cup with the remaining blueberries and graham crackers. Chill until just before serving and garnish with mint leaves if desired.

Lemon-Blueberry Custard Cups
 
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If you like lemons, you will love this fresh summer dessert! This dessert would be perfect for summer entertaining and you can make this a day or two ahead of time to save time! The key to this recipe is to be sure to stir the custard constantly while cooking to avoid lumps. Stirring constantly will keep this custard light and smooth.
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • ⅔ cup sugar
  • 6 egg yolks
  • ½ cup fresh lemon juice
  • ¼ cup orange juice
  • 3 Tablespoons butter (cut into small pieces)
  • 1 ½ cup blueberries
  • 4 graham crackers
  • 4 small plastic cups
  • *mint leaves for garnish if desired
Instructions
  1. Combine sugar, lemon juice, orange juice and egg yolks in a small saucepan over medium heat. Stir constantly for five to six minutes or until sauce is thick. Once it's thick, remove from heat.
  2. Add pieces of butter and stir until melted.
  3. Place curd in a medium bowl and place plastic wrap over the top. Be sure the wrap is actually touching the top of the custard—it will help to prevent an undesirable film from developing on top. Place in refrigerator.
  4. Let cool in refrigerator for two hours.
  5. Once custard is completely cool, place a small layer of custard in the bottom of each plastic cup (fill about one-third full).
  6. Add a layer of blueberries and graham crackers in each custard cup and then another layer of custard. Fill two-thirds the way full. Top each custard cup with the remaining blueberries and graham crackers. Chill until just before serving and garnish with mint leaves if desired.