Meyer Lemon Parfaits with Fresh Blueberries, Toasted Coconut, and Bay Leaf Whipped Cream

The night before your party make the bay leaf simple syrup with ½ cup sugar, 1/3 cup water and 2 fresh bay leaves. On medium heat, dissolve the sugar in water. Remove from heat and add 2 fresh bay leaves to the syrup. Let steep for 30 minutes and remove the bay leaves. Refrigerate overnight.

Bay Leaf Simple Syrup

½ cup sugar
1/3 cup water
3 fresh bay leaves

In a medium sauce pan on medium heat, dissolve the sugar in the water and bring to a rolling boil, as soon as the mixture comes to a boil take off heat and place bay leaves in the pan to steep. Let steep for about 30 minutes and remove the bay leaves. Cool and refrigerate overnight.

For the
Lemon Curd

¾ cups sugar
Zest of 2 lemons
3 large eggs
3 large egg yolks
1 cup meyer lemon juice
5 ounces cold butter, cubed
Pinch salt

Prep a metal bowl with sieve place over it. Whisk together all ingredients except butter and place over a bain-marie. Mix continuously with a wooden spoon. Watch very closely as it thickens, once your curd coats the back of a spoon without dripping remove immediately from heat. Pass through the strainer and add the cold butter. Mix until melted. Add salt. Set plastic wrap directly on top of the curd so that a skin does not form and let cool for an hour.

For the
Toasted coconut

1 cup unsweetened shredded coconut

In a oven that is preheated for at least 15 minutes at 300 degrees, place shredded coconut on a cookie sheet and bake or toast until crispy approximately 15-20 minutes.

For the
Bay Leaf Whipped Cream

1 ½ cup heavy whipping cream
1/3 cup bay leaf simple syrup

Whisk heavy cream with bay leaf simple syrup until soft peaks form, chill.

For the
Parfait Assembly

In your parfait glasses or bowls place a generous spoonful of Meyer lemon curd, a few spoons of blueberries, and top with a generous dollop of whipped cream and toasted coconut. Refrigerate until serving.