FRESH BLUEBERRIES WITH MASCARPONE CHEESE AND LEMON CURD
This is a heavenly dessert that looks beautiful and is so easy to make. The filling can be put in a glass dish and served with Vanilla Wafers for a quick sweet item for parties.
Provided by LaurietheLibrarian
Categories Cheesecake
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cream the lemon curd and mascarpone cheese.
- Zest the lemon and mix in with the cheese mixture (I sometimes add a drop or two of lemon oil for more kick).
- Spread on your prepared, baked, cooled cake.
- Top cheese mixture with fresh blueberries.
- Brush blueberries with apricot glaze.
- Garnish with lemon twist or fresh flowers.
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 38.6, Fat 0.1, Sodium 3.4, Carbohydrate 10, Fiber 0.9, Sugar 6.3, Protein 0.3
ZESTY LEMON CURD
There are lemon trees in our backyard, so I'm always on the prowl for new ways to use the fruit. When we shared some of our homegrown citrus with neighbors-Canadians who were spending the winter here-the wife "repaid" us by giving us this recipe! The curd keeps well, and it can be used for any meal. My husband likes it on waffles and toast for breakfast, but it's also a great dessert topping on plain cake or ice cream. -Jean Gaines, Bullhead City, Arizona
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 cups.
Number Of Ingredients 5
Steps:
- In a large heavy saucepan, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook over medium heat, whisking constantly, until mixture is thick enough to coat the back of a metal spoon and thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately. Transfer to a small bowl; cool. Press plastic wrap onto surface of curd. Refrigerate until cold., Spread on muffins or rolls, or serve over waffles or ice cream.
Nutrition Facts : Calories 144 calories, Fat 8g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 86mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON CURD AND BLUEBERRY TRIFLE
Categories Milk/Cream Mixer Berry Dairy Dessert Fourth of July Mother's Day Backyard BBQ Cream Cheese Blueberry Lemon Summer Shower Chill Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 19
Steps:
- For lemon curd:
- Combine first 5 ingredients in heavy medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Remove from heat. Gradually whisk in eggs. Whisk constantly over medium-low heat until curd thickens, about 2 minutes (do not boil). Strain curd through sieve into bowl. Press plastic wrap directly onto surface of curd; chill overnight.
- For lemon syrup:
- Combine all ingredients in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Cool.
- For filling:
- Using electric mixer, beat cream cheese, 1/2 cup sugar, 1/4 cup whipping cream, and vanilla in large bowl until smooth. Beat 2 cups whipping cream and 1/4 cup sugar in another large bowl until peaks form. Fold whipped cream into cream cheese mixture in 2 additions.
- Puree 1 container blueberries and 1/4 cup lemon syrup in processor. Transfer to medium bowl. Add 1 1/2 containers blueberries and mash with potato masher until chunky puree forms. Reserve remaining blueberries for garnish.
- Arrange 1/3 of pound cake cubes (about 2 generous cups) in bottom of 14-cup glass trifle dish. Drizzle with 7 tablespoons lemon syrup. Spoon 1/3 of cream cheese filling (about 2 cups) over cake in dollops; spread to sides of dish. Spoon half of blueberry puree over; spread to sides of dish. Spoon half of lemon curd (about 1 1/4 cups) over blueberry puree in dollops, then spread to sides of dish. Repeat layering with 1/3 of cake cubes, 7 tablespoons lemon syrup, 1/3 of cream cheese filling, and remaining blueberry puree, then remaining cake cubes, 7 tablespoons lemon syrup, and remaining lemon curd. Spread remaining cream cheese filling over. Sprinkle with reserved blueberries. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.) Spoon trifle into dessert dishes.
BLUEBERRY ZESTY LEMON CURD & MASCARPONE WRAP
The blueberries cut the tartness of the lemons perfectly on this breakfast treat. This will need some time to chill. It's probably best to leave it over night in the cooler.
Provided by Pikake21
Categories Breakfast
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the mascarpone and lemon curd into a large bowl and beat well.
- Add the blueberries, and carefully mix inches
- Add the zest, mint and juice and mix well, try not to break up the blueberries.
- Divide the mixture into four, then fill the wraps in the normal way, nice and tight.
- Wrap in clingfilm and roll tightly, then chill for 2 hours.
- Slice in half diagonally and serve.
Nutrition Facts : Calories 36.3, Fat 0.2, Sodium 1.5, Carbohydrate 9.4, Fiber 1.6, Sugar 5.9, Protein 0.6
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