Ingredients
1½ cups graham cracker crumbs
¼ cup melted unsalted butter
2 cups fresh or frozen blueberries
16 oz lemon curd
1 cup heavy cream
¼ cup sugar
1 tsp vanilla extract
Instructions
Press graham cracker crumbs and melted butter into an 8-inch springform pan
Chill base while preparing fillings
Combine blueberries, ¼ cup sugar, and 2 tbsp lemon juice in a food processor
Pulse until desired consistency is achieved
Spread blueberry compote over chilled crust
Spread softened lemon curd evenly over compote
Chill for 1 hour
Beat heavy cream with sugar and vanilla until stiff peaks form
Spread whipped cream over lemon curd
Chill for 1 hour minimum before slicing
Notes
Use gluten-free graham crackers if needed
Replace butter with coconut oil for vegan option
Use dairy-free whipped topping as substitute
Omit vanilla extract for alcohol-free version
Thaw and drain frozen blueberries
- Prep Time: 30
- Category: No-Bake Dessert Recipes
- Method: Refrigerating
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg