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Recipe Summary

prep:
1 hr
total:
3 hrs
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan whisk together the sugar, eggs, egg yolks, lemon zest and juice. Cook, stirring constantly, over medium-low heat until the mixture reaches 160°F on a candy thermometer, about 8 to 12 minutes. Remove from heat. If the mixture is lumpy, strain through a fine mesh sieve. Add the butter, one piece at a time, whisking constantly and heating, as needed, over low heat to melt the butter. Transfer to a medium bowl, cover with plastic wrap touching the surface of the curd. Refrigerate for 2 to 3 hours, until the curd has cooled and thickened. Whisk in the mascarpone.

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  • Toast pound cake pieces under the broiler until golden brown. In an 8-oz. glass, layer about 1/4 cup pound cake, ¼ cup lemon curd, and 2 Tbs. blueberries. Repeat layers once. Top with edible flowers, if using. Repeat with the remaining ingredients in 5 more glasses.

Nutrition Facts

641 calories; fat 41g; cholesterol 355mg; saturated fat 23g; carbohydrates 58g; mono fat 5g; poly fat 1g; insoluble fiber 1g; sugars 48g; protein 9g; vitamin a 1413.5IU; vitamin c 12.7mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 35.1mcg; vitamin b12 0.5mcg; sodium 166mg; potassium 101mg; calcium 101mg; iron 1.4mg.
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