Recipe: Lemon Blueberry Cream

May 23, 2011

Servings: 2


  • 1/8 cup fresh blueberries
  • ¾ cup heavy cream
  • ¼ cup lemon curd
  • 2 egg whites
  • 1 Tbsp caster (superfine) sugar


  1. Preheat oven to 300° F.
  2. Divide blueberries between two ramekins. In a small saucepan, heat the cream gently until the edges bubble. Stir in lemon curd.
  3. Whisk sugar and egg whites in a bowl until well blended. Gradually whisk the cream mixture into the eggs. Divide the mixture evenly between the two ramekins. Place the ramekins in a shallow roasting pan filled with boiling water to a depth of approximately 1 inch. Bake 25–30 minutes or until set.
  4. Remove from oven and set aside to cool. Refrigerate 1 hour or overnight.

*Nutrient analysis not available. High calorie, high protein, low potassium, low phosphate.

Categories: Recipes