Lemon-Blueberry Fools Recipe

• 1/2 cup plus 1 tablespoon sugar, divided
• 5 large egg yolks
• 1/2 cup plus 1 teaspoon fresh juice from 6-8 lemons, divided
• 2 teaspoons lemon zest
• 5 tablespoons (2 1/2 ounces) unsalted butter, softened
• 1 cup (5 ounces) fresh blueberries, plus extra for garnish
• 1 cup chilled heavy cream
• 1/4 cup Greek-style yogurt

1. Whisk 1/2 cup sugar and yolks in small saucepan until combined. Whisk in 1/2 cup lemon juice, zest, and butter. Cook over medium heat, stirring, until curd is thickened and just beginning to come to a boil. Transfer to bowl, cover with plastic wrap, and chill until cold, about 1 hour.
2. Place 1 cup blueberries and remaining 1 tablespoon sugar in small saucepan. Cook over medium heat, gently mashing, until slightly thickened, about 8 minutes. Remove from heat, stir in remaining 1 teaspoon lemon juice, and let cool completely before using.
3. Whip cream to soft peaks. Fold yogurt and 1/2 of lemon curd into cream. Spoon lemon cream into glasses, alternating with remaining lemon curd and blueberry compote. Gently swirl with a skewer or chopstick. Top with fresh blueberries and serve chilled.

sugar, egg yolks, fresh juice from, lemon zest, unsalted butter, fresh blueberries, yogurt

Taken from www.seriouseats.com/recipes/2014/07/lemon-blueberry-fools-recipe.html (may not work)