Living 2 Eat |

When I read this recipe, I immediately envisioned my grandmother at a Sunday School social. Perfect for a light sweet spring dessert.

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Lemon Blueberry Bliss

Yield: 8 Servings

1 cup white sugar

2 large eggs, plus 2 yolks

2/3 cup lemon juice

1 tbsp lemon peel

1 butter, softened

3 cups rice, cooked

2/3 cup whipping cream, whipped and divided

1 cup blueberries

Combine sugar, eggs, egg yolks, lemon juice and lemon peel in 2-quart saucepan. Cook over medium-low heat until thick and creamy (about 8 - 10 minutes), stirring constantly.

Remove from heat and stir in butter until melted. Add rice; mix well. Cool. Fold in 1 cup whipped cream.

Spoon pudding into individual bowls and top with remaining whipped cream and blueberries. Or alternate layers of blueberries and pudding in parfait glasses and top with whipped cream and blueberries, if desired.