Add all ingredients to a saucepan. Bring to a boil and immediately lower the heat so the mixture is gently simmering. Let simmer, stirring occasionally, until the blueberries are soft and the sauce thickens. About 10 minutes.
Allow to cool completely before using. You can also store in the fridge until ready to use, about 2 days.
Lemon Filling:
1/2 Cup of Heavy Cream
2 Tablespoons of Powdered Sugar
1 Cup of My Easy Peasy Lemon Curd (Recipe Below)
(Recipe makes a bit more than nedded)
Whip the cream and sugar to stiff peaks. Mix 1/3 of the whipped cream into the lemon curd to lighten it up. Add the remaining whipped cream and gently fold into the lemon curd.
To Assemble:
6 – 4 ounce glasses
Place the curd mixture into a pastry bag or a Ziploc bag.
Place 1 Tablespoon of graham cracker crumbs in the bottom of each glass.
Cut the tip of the bag containing the curd and pipe some on top of the crumbs.
Top with some blueberry compote.
Repeat.
Lemon Curd Recipe”:
90 grams of Sugar
100 ml Lemon Juice (2-3 Lemons)
85 grams of Unsalted Butter
6 Large Egg Yolks
Double Boiler Method:
Place a medium heat proof bowl over a pot of barely simmering water. Make sure the bottom of the bowl does not touch the water.
Add the sugar, butter and lemon juice and heat until the butter is melted and the sugar is dissolved.
In another bowl gently whisk the egg yolks.
Gradually whisk the warmed sugar/lemon juice mixture into the egg yolks and return the mixture to the first bowl.
Place the bowl over the simmering water and stir until the mixture begins to thicken.
Strain through a mesh strainer into a bowl. Press plastic wrap on the surface of the curd and refrigerate until ready to use. Or freeze for longer storage.
Stove Top Method:
Place the sugar, butter and lemon juice in a small saucepan and heat until the butter is melted and the sugar is dissolved.
In another bowl gently whisk the egg yolks.
Gradually whisk the warmed sugar/lemon juice mixture into the egg yolks and return to the saucepan.
Place the pan over low heat and stir with a rubber spatula until the mixture begins to thicken.
Make sure to scrape the bottom of the pan.
Strain through a mesh strainer into a bowl. Press plastic wrap on the surface of the curd and refrigerate until ready to use. Or freeze for longer storage.
Makes approximately 1 1/3 cups.
