Lemon Blueberry Parfait for #BrunchWeek

#BrunchWeek is finally here! Welcome to the second annual BrunchWeek. I am so excited to have Susan of The Girl In The Little Red Kitchen as my co-host this year! Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch recipes, from cocktails to eggs benedict to donuts; there is something for everything this week.

Earlier this week I posted a Frozen Peach Bellini, Carrot Cake Baked Oatmeal, Orange Marmalade Pound Cake and Sausage, Pepper and Caramelized Onion Quiche. As BrunchWeek continues let’s go on the lighter side.

I am always a fan of having yogurt at a brunch. With all the heavy and rich foods that brunch can include, it’s nice to have a light and fruity option. If I don’t have an already prepared and beautifully layered parfait, I like a yogurt bar. Yogurt bars are great because you can set out a few types of yogurt, some granola, a bunch of different fruit and everyone can make their own parfaits. 

Even thought this is a lighter option, it in no way skimps on flavor. Once blueberry season begins, you can bet I go out and pick a bunch. I didn’t used to like blueberries as a kid, but now I can eat them straight off the bush. Blueberries and lemon go hand in hand. The tartness of the lemon curd, freshness of the blueberries, crunchy granola and sweet yogurt are a perfect combination. 

This is the perfect breakfast on it’s own or great for a crowd at brunch. You can scale down the recipe for small shot glass portions, or you can increase it and make a large trifle – the choice is yours. I personally like parfaits in a stemless wine glass – it looks so pretty and is the perfect amount just for me. Grab a spoon and dig in. Happy Brunching!

Lemon Blueberry Parfaits
a Love and Confections original recipe
serves 4

Lemon Blueberry Parfait Ingredients:
– 2 cups Granola* homemade or store bought
– 2 cups Vanilla Yogurt
– 2 cups Lemon Curd, prepared the day before
– 2 cups fresh Blueberries

Lemon Blueberry Parfait Directions:
–  Per glass: Layer 1/4 cup Granola, 1/4 cup Yogurt, 1/4 cup Lemon Curd and 1/4 cup Blueberries. Repeat the layers
– Serve immediately. Enjoy!

Lemon Curd Ingredients:
 – 200 grams freshly squeezed Lemon Juice
– 125 grams Unsalted Butter (roughly 1 stick + 1 tablespoon)
– 125 grams Dixie Crystals Extra Fine Granulated Sugar

– 125 grams Dixie Crystals Extra Fine Granulated Sugar
– 25 grams Corn Starch
– 300 grams whole Eggs, room temperature (roughly 6 large)

Lemon Curd Directions:
– In a medium-sized saucepan, heat the Lemon Juice, Butter and first measure of Sugar until just simmering.
– While the lemon mixture is warming up, in a medium-sized mixing bowl, whisk together the second measure of Sugar and the Cornstarch. 
– Crack the eggs and keep them separate until the very last minute. When the lemon mixture looks like it is about to simmer, whisk the eggs into the sugar and cornstarch.
– Slowly pour 3/4 of the lemon juice mixture into the egg mixture while whisking constantly. 
– Return the entire mix back to the pot on medium heat and cook for 2-3 minutes, whisking constantly, until thickened.
– With a sieve, strain the curd into a clean mixing bowl, ensuring that no overcooked eggs get into the curd.
– Place plastic wrap directly onto the surface of the curd and allow it to come to room temperature. Refrigerate over night.

*for some great homemade Granola check out Blueberry Granola by Katie’s Cucina, Nutty Granola with Olive Oil and Honey by The Lemon Bowl, or Cherry-Berry Granola from Sweet Remedy

Brunch Beverages:

• Mother’s Tea from The Vintage Cook
• Strawberry-Rhubarb Shrub from Healthy.Delicious.
• Smoky Chipotle Bloody Mary from Sarcastic Cooking
• Elderberry Whiskey Peach Smash from {i love} my disorganized life
• Moscato Mojitos from Real Housemoms

Brunch Eggs:

• Duck Hash from The Girl In The Little Red Kitchen
• Cracked Crab Artichoke Benedict from Culinary Adventures with Camilla
• Pancetta and Veggie Breakfast Skillet from Eat Your Heart Out
• The Mess from Quarter Life (Crisis) Cuisine

Brunch Mains:

• Spinach, Apple & Chicken Salad from White Lights on Wednesday

Brunch Breads, Grains and Pastries:

• French Toast Bake with Peaches and Almond Streusel from Food Faith Fitness
• Mini Carrot Cake Pancake Stacks from Neighborfood
• Carrot Cake Breakfast Cookies from The Spiffy Cookie
• Peanut Butter and Jelly Baked Oatmeal from Take A Bite Out of Boca
• Croque Madame Waffle from Hip Foodie Mom
• Vanilla Chai Quick Bread from Savvy Eats
• Blueberry Coffee Cake from My Catholic Kitchen
• DIY Instant Oatmeal Bar from The Kitchen Prep

Brunch Fruit and Sides:

• Lemon Blueberry Parfait from Love and Confections
• Berry Mint Salad from Cooking In Stilettos

Brunch Desserts:

• Chocolate Hazelnut Linzer Cookies from Hungry Couple
• Lemon Curd Mousse Sugar Cookie Cups from Chelsea’s Messy Apron
• Cinnamon Coffee Cake from Jen’s Favorite Cookies

Go here to see all the amazing prizes up for grabs during #Brunchweek!

a Rafflecopter giveaway

Until next time,

LOVE & CONFECTIONS!

Disclaimer:
California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product from Dixie Crystals to use for #Brunchweek. All opinions stated are my own.