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Parfait is French for "perfect." How wonderfully appropriate.

Follow pastry chef and cookbook author Tish Boyle through the seasons as she shares what’s in her larder during every month of the year. Right now is when the best lemons of the season hit the market. Can you see where we’re going with this? 

Lemon and blueberry has always been one of my favorite flavor combinations. In fact, a lemon-blueberry parfait was one of the first “fancy” desserts I remember making as a kid. The recipe came from Gourmet magazine from some time in the 1970s, and it was a meringue-based lemon mousse with blueberries folded into it. My mother and I served it at a dinner party, which was a big deal for me. Here’s my own version of that dessert: I amped up the lemon flavor in the mousse (I like my lemon on the tart side) and paired it with a fresh blueberry compote for a striking color contrast. I like to serve the parfait with a gingersnap cookie (I’m including my recipe, but you can use a good store-bought brand if you’re short on time) and some whipped cream.

Reprinted with permission from Flavorful