Ingredients

Adjust Servings:

	Orange Curd
	1 tablespoon finely grated Orange Zest
	½ cup (120 ml) fresh Orange Juice
	½ cup (100 g) Sugar
	2 large Egg , room temperature
	Pinch of Kosher Salt or sea salt
	8 tablespoons cold Unsalted Butter
	Blueberry Mash
	2 cups (300 g) fresh or frozen and thawed Blueberries
	1 teaspoon fresh Lemon Juice
	Whipped Cream
	½ cup (120 ml) cold Whipping Cream
	3 tablespoons Powdered Sugar
	½ teaspoon real Vanilla Extract
	Cookie Crumble
	1 cup (100 g) crushed Shortbread cookies (about 10 Lorna Doone cookie squares)

Orange curd and blueberry shortbread parfaits recipe

Name: Orange curd and blueberry shortbread parfaits recipe
Yield: 6 Servings
Ingredients: Orange Zest: 1 tablespoon finely grated; Orange Juice: ½ cup (120 ml) fresh; Sugar: ½ cup (100 g); Egg: 2 large; Kosher Salt: Pinch of; Unsalted Butter: 8 tablespoons cold; Blueberries: 2 cups (300 g) fresh or frozen and thawed; Lemon Juice: 1 teaspoon fresh; Whipping Cream: ½ cup (120 ml) cold; Powdered Sugar: 3 tablespoons; Vanilla Extract: ½ teaspoon real; Shortbread: 1 cup (100 g) crushed

Serves 6
Medium

Ingredients

Orange Curd
1 tablespoon finely grated Orange Zest
½ cup (120 ml) fresh Orange Juice
½ cup (100 g) Sugar
2 large Egg
Pinch of Kosher Salt
8 tablespoons cold Unsalted Butter
Blueberry Mash
2 cups (300 g) fresh or frozen and thawed Blueberries
1 teaspoon fresh Lemon Juice
Whipped Cream
½ cup (120 ml) cold Whipping Cream
3 tablespoons Powdered Sugar
½ teaspoon real Vanilla Extract
Cookie Crumble
1 cup (100 g) crushed Shortbread

Directions

In this dessert, bright orange curd commingles deliciously with fresh blueberries between layers of crunchy crushed cookies, and it’s all topped with whipped cream. And, it’s deceptively easy to put together. Prepare the parts separately and compile just before serving.

Steps

1 Done	Orange Curd Whisk the zest, juice, sugar, eggs, and salt in a medium heatproof glass bowl. Place over simmering water in a half-full medium saucepan, simmering over medium heat. Continue whisking the curd, constantly, until the froth on the top starts to disappear, about 10 minutes. The curd will start to thicken. Continue whisking, not allowing the bowl to actually touch the water, until the curd has thickened to a pudding-like consistency, about 20 minutes. Remove from heat. Whisk in the butter, 2 tablespoons at a time, until melted and incorporated. The curd will be frothy, light, and lovely. Cover and chill for up to 2 days before compiling the parfaits.
2 Done	Blueberry Mash Mash the berries and the lemon juice in a small bowl with a manual masher until chunky. Chill, covered, for up to 2 days before compiling the parfaits.
3 Done	Whipped Cream Combine the cream, powdered sugar, and vanilla in a medium bowl. Using a whisk or an electric mixer, beat until firm peaks form. Refrigerate, covered, for up to 3 hours.
4 Done	To compile the parfaits, arrange 2 tablespoons of the crushed shortbread in the bottom of a pretty clear glass or ramekin for each serving. Top with ¼ cup (50 g) of the orange curd and then with 3 tablespoons of the crushed blueberries. Top each with the remaining curd (about 1 tablespoon per parfait), evenly distribute the remaining cookie crumble, and add a generous dollop of whipped cream. Refrigerate for up to 1 hour (not more) before serving.