2 1/2 cups sugar, divided |
1/4 cup plus 2 tablespoons cornstarch |
1 teaspoon salt |
8 egg yolks, beaten |
1 cup water |
1/2 cup fresh lemon juice |
1/2 cup butter |
3 teaspoons vanilla extract, divided |
4 cups heavy whipping cream |
12 blueberry muffins, torn into bite sized pieces. (about 12 cups) |
6 cups fresh blueberries |
blueberries, & lemon-peel curl (to garnish) |
in a large saucepan, combine 2 cups sugar, corstarch, and salt, mixing well. |
add egg yolks and water to sugar mixture, whisking well to combine. |
cook over medium heat, stirring often until mixture thickens, about 15-20 minutes. remove from heat. |
add lemon juice, butter, and 2 teaspoons vanilla, stirring well. |
cover and refrigerate at least 2 hours. |
in a large mixing bowl, beat cream and remaining 1/2 cup sugar at high speed with an electric mixer until soft peaks form. |
add remaining 1 teaspoon vanilla and beat until stiff peaks form. |
in the bottom of a trivle bowl, layer half of the blueberry muffins. |
top muffins with 3 cups blueberries. top blueberries with half of whipped cream. |
top whipped cream with two thirds of lemon mixture. |
top remaining 3 cups blueberries and remaining blueberry muffins. |
in a large bowl, combine the remaining lemon mixtureand whipped cream, folding gently to combine. |
spread over muffin layer. |
garnish with additional blueberries and a lemon-peel curl if desired. |
