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Lemon Custard and Blueberry Ice Box Cake

Product Used: Señor Rico® Creamy Custard Natilla

005530 Senor Rico Creamy Custard Natilla 8oz 1

This impressive Lemon Custard and Blueberry Ice Box Cake is a crowd pleaser! Layers of lemon pound cake, Señor Rico® Creamy Custard infused with lemons and sweet homemade blueberry sauce all topped off with candied lemons for a decadent dessert you won’t forget!

Ingredients

Custard

  • 3 (7 Oz) Señor Rico® Creamy Custard Natilla
  • 1 lemon

Blueberry Sauce

  • 2 cups blueberries
  • 1 cup water
  • 1/2 cup sugar
  • 1 1/2 tablespoons cornstarch dissolved into 3 tablespoons water
  • 1/2 teaspoon vanilla

Cake

  • Lemon Pound Cake (box mix or pre-made)

Candied Lemons

  • 2 lemons (thinly sliced)
  • 1/2 cup water
  • 1/2 cup sugar

Instructions

  1. Empty custard into mixing bowl. Add zest of 1 lemon and juice from half lemon. Mix until smooth. Cover and refrigerate.
  2. Place 1 1/2 cups blueberries in a small saucepan. Cover with water, add sugar and vanilla. Heat over medium-high until mixture comes to a low boil and blueberries will start to break apart.
  3. Add dissolved cornstarch to saucepan and bring mixture to a rolling boil. Turn heat down to low heat and simmer for 2-3 minutes, or until sauce reaches desired consistency. Add water, one tablespoon at a time, if the sauce gets too thick.
  4. Remove from heat. Add remaining blueberries and stir gently. Let cool to room temperature.
  5. Cut pound cake into three layers.
  6. Place the bottom of the cake in a 4×8 baking pan. Layer half the lemon custard, followed by half of the blueberry sauce. Repeat for the next layer.
  7. Place top layer of cake on top. Freeze overnight.
  8. Bring 1/2 cup water to boil. Add sugar. Once sugar has dissolved add lemon slices. Boil Lemon slices on medium high heat until lemons are transparent. 20-30 min. Let cool on wax paper.
  9. Once frozen, remove ice box cake from pan. Garnish with candied lemons. Icing optional.