Lemon Blueberry Heartlets: An off-the-cuff recipe
What if your valentine doesn’t like chocolate?
Make these, instead!
Step 1. Make (or buy) a pastry crust — cook completely. I added 1/2 tsp almond extract to the ice water; next time, I’m going to add more — the flavor was not discernable at all.
Step 2. Make (or buy) lemon curd. Chill lemon curd (if making it).
Step 3. Julienne the peel of 1-2 lemons (I use a vegetable peeler, and am careful not to include too much of the bitter white pith). Bring 1 cup sugar and 1/4 cup water to a boil, drop in the julienned peels, and simmer for 15 minutes.
Step 4. While the peel is simmering, in a separate pan heat some frozen blueberries and a spoonful of sugar until they burst. Add in 1 Tbsp of cornstarch dissolved in cold water — this will thicken the blueberries and juice. (Alternatively, buy a jar of blueberry preserves — it may be much sweeter than the homemade version, so keep that in mind!). Let cool.
Step 5. Drain the candied peel on a wire rack for a few minutes (hot sugar can burn!) then roll the peel in granulated sugar.
Step 6. Whip heavy cream and a touch of powdered sugar to soft peak. Fold whipped cream into lemon curd to lighten it. Assemble (note: many pictures missing): spread the lemon curd into the pie shell, spoon the blueberries on top, garnish with some candied lemon peel.
Step 7. Enjoy. (And remember to tell your honey that you love him/her.)