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Parve
Easy
1 Hour
Diets 
Super fresh and delicious. Yields: 16 shooters or 1 trifle
4 cups blueberries
2 tablespoons sugar
1 teaspoon Gefen Cornstarch, dissolved in 1 teaspoon cold water
4 large egg yolks
2/3 cup sugar
1 tablespoon lemon zest
1/3 cup fresh lemon juice (from about 2-3 lemons)
1/8 teaspoon Gefen Salt
6 tablespoons unsalted margarine, at room temperature
1 sponge cake or pound cake, cut into small chunks
1 recipe Lemon Curd (recipe below) or 2 cups lemon pie filling
1 cup non-dairy whipping cream, whipped, for serving
Cook blueberries and sugar in a medium saucepan over medium heat for 3 minutes, until softened. Add dissolved cornstarch and continue cooking until slightly thickened, about 3 more minutes. Mash slightly and set aside.
Place egg yolks, sugar, lemon zest, lemon juice, and salt into the top pot of a double boiler. Whisk until completely blended. Whisk and cook until the mixture becomes thickened, about 10 minutes.
Remove from heat. Stir margarine, one piece at a time, into the curd until smooth and creamy. Pour lemon curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
For Shooters: Crumble a small amount of cake into the bottom of each miniature dish and press into the dish. Top with lemon filling, whipped cream, and a teaspoon of blueberry sauce. Place in the refrigerator to set, at least one hour. Refrigerate until ready to serve.
To Serve as a Trifle: Cover the bottom of a large glass trifle bowl with one third of the crumbled cake. Top with one third of the lemon filling, then one third of the blueberry filling. Repeat with two more layers of cake, lemon filling, and blueberry mixture. Garnish with dollops of whipped cream and blueberry sauce. Serve chilled.
Photo and Styling by Chay Berger
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