Preparation

Make the custard

• Using a citrus zester (see如何热爱柠檬), cut 8 long curls of zest from one of the lemons. Finely grate 1-1/2 tsp. of zest from the other. Squeeze both to yield 1/4 cup juice. In a small bowl, whisk together the egg yolks and 3 Tbs. sugar.
• 把一杯克雷亚m in a 1-quart saucepan, scrape the vanilla bean seeds into the cream, and add the bean. Bring to a simmer over medium heat. Slowly whisk the cream into the yolks, then return the mixture to the pan. Stir with a wooden spoon over medium-low heat until the mixture thickens slightly and you can trace a clean line through it on the back of the spoon, 1 to 2 minutes (do not let it boil). Immediately transfer to a small bowl. Remove the vanilla bean, stir in 1 tsp. of the lemon zest, and let cool to room temperature, about 45 minutes. Refrigerate the custard until cold, at least 30 minutes and up to 1 day.

Make the blueberry syrup

• In a 1-quart saucepan, boil the blueberry preserves and 2 Tbs. of the lemon juice over medium-high heat for 1 minute. Force through a fine-mesh sieve set over a small bowl, pressing on the solids with a spatula. Let cool to room temperature, about 45 minutes. (The syrup can be refrigerated for up to 1 day.)

Macerate the berries

• 保留24个蓝莓装饰。在一个中等大小的碗中，将剩余的蓝莓组合在一起，剩余的2汤匙。柠檬汁和剩余的1汤匙。糖。放置在浸软中，偶尔搅拌直至糖溶解至少1小时。

组装verrines

• 将蛋ust均匀分配在8至10盎司的八个8至10盎司之间。平底眼镜。与蓝莓糖浆，脆饼正方形和浸渍浆果一起分层。
• In a chilled bowl, beat the remaining 1/2 cup heavy cream and the remaining 1/2 tsp. lemon zest to stiff peaks with an electric mixer on medium speed. Top each verrine with a dollop of whipped cream. Garnish with the reserved blueberries and a curl of lemon zest.

Make Ahead Tips

柠檬蛋奶和蓝莓糖浆都可以提前1天准备。

The macerated blueberries can be refrigerated for up to 12 hours.

The verrines can be assembled up to 2 hours ahead. Top with the whipped cream, lemon zest, and reserved blueberries just before serving