Buttery shortbread adds sweetness and crunch to the tangy, floral combination of lemon and blueberry in this refreshing dessert.
Make Ahead Tips
The lemon custard and blueberry syrup can both be prepared up to 1 day ahead.
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
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I used 8-ounce mason jars and the custard filled six. Prepared the dessert 3 hours ahead of time per instructions and they were fine.
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