Blueberry Lemon Parfait: layers of creme chiboust (kind of a vanilla pudding mousse), blueberries, lemon curd, lemon mouse (lemon curd mixed with whipped cream) and a cinnamon-sugar lattice garnish.
The creme chiboust is a little involved, but you can make this easily with just blueberries, lemon curd and lemon mousse. The cinnamon lattice is easy to make with egg roll wrappers and cinnamon sugar.
For the lemon curd, just make the lemon curd/lemon mousse/whipped topping for the Lemon Angel Pie. (I used the whole eggs instead of just the yolks and I also added a couple of spoonfuls of coconut oil to the lemon curd–this gave more volume and also more fluidity to my lemon curd.)
Layer the lemon mousse with a pint of blueberries and the reserved lemon curd in 5 ounce serving cups. Layer as follows: lemon mousse, blueberries, lemon curd and whipped cream. You should be able to get at least 8 servings.
tip: if you run out of lemons and need to make the filling a bit more tart, use a tiny pinch of citric acid, otherwise known as sour salt. It is handy to have this item on hand for such situations.