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Tuesday, June 16

Lemon-blueberry cheesecake parfaits

Flour, all purpose
1 ¾ cups
¼ cup +
2 tablespoons
1 teaspoon
Butter, room temperature
1 cup
Sugar, confectioners’
¾ cup
Orange zest, finely grated
2 teaspoons
Vanilla extract
1 teaspoon +
1 teaspoon
2 cups
Sugar, granulated
¼ cup +
5 tablespoons
¼ cup
Lemon juice, freshly squeezed
1 teaspoon +
¼ cup +
2 tablespoons
Milk, whole
¾ cup +
¼ cup
Egg yolks
4 large
2 ½ tablespoons
Cream cheese, room temperature
6 ounces
Lemon zest, finely grated, plus extra strips for garnish
1 teaspoon +
Cream, heavy
1 cup
  1. In a medium bowl, mix the flour with cornmeal and salt. 
  2. In a standing mixer fitted with the paddle attachment, mix the butter with the confectioners’ sugar at medium speed until creamy, about 2 minutes. 
  3. Beat in the orange zest and 1 teaspoon vanilla extract. 
  4. Add the flour mixture, and beat at low speed until the dough just comes together. 
  5. Pat the shortbread into a disk, wrap in plastic wrap, and refrigerate for 1 hour. 
  6. Line two large rimmed baking sheets with silicon baking liners. 
  7. Unwrap the chilled shortbread dough, and roll it out between two sheets of parchment paper to an 8-inch round ½-inch thick. 
  8. Cut the dough into ½-inch-wide strips, and transfer to the baking sheets; leave 1 inch between each strip. 
  9. Preheat to 350°F. 
  10. Refrigerate the dough strips for 30 minutes, until chilled. 
  11. Bake the shortbread for about 20 minutes, until golden; rotate the pans halfway through for even baking. 
  12. While the warm shortbread strips are sill on the baking sheet, cut them into ½-inch cubes. 
  13. Let cool about 30 minutes. 
  14. In a small saucepan, combine 1-cup blueberries with ¼ cup sugar and water. 
  15. Bring to a simmer, and cook over moderate heat until the blueberries start to break down, about 5 minutes. 
  16. Scrape the blueberry sauce into a blender, add the 1 teaspoon lemon juice, and purée until smooth. 
  17. Scrape the sauce into a bowl, and fold in the remaining 1-cup berries. 
  18. Refrigerate until chilled, about 2 hours. In a medium saucepan, bring ¾ cup milk to a boil with 3 tablespoons sugar. 
  19. In a medium bowl, whisk the egg yolks with cornstarch, ¼ cup milk, and 2 tablespoons sugar. 
  20. Gradually whisk the hot milk into the egg yolks, then pour the mixture into the saucepan and whisk constantly over moderate heat until it thickens, about 2 minutes. 
  21. Over low heat, whisk in the cream cheese, ¼ cup and 2 tablespoons lemon juice, lemon zest, and vanilla until smooth, about 1 minute. 
  22. Scrape the custard into a bowl. 
  23. Press a sheet of plastic wrap directly onto the surface of the custard, and refrigerate until chilled, about 2 hours. 
  24. In a medium bowl, using an electric mixer, beat the cream to medium peaks. 
  25. Fold the cream into the chilled custard until no streaks remain. 
  26. Spoon the shortbread cubes and custard into bowls. 
  27. Drizzle with blueberry compote, garnish with lemon zest strips, and serve. 
Recipe from Food&Wine.

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