2 lg. yolks
3 tsp. sugar
1/4 tsp. grated lemon peel
1 tbsp. fresh lemon juice
1/2 c. whipping cream
2 c. blueberries

Mix yolks, sugar and lemon peel plus lemon juice in top of double boiler until blended. Cook over hot (not boiling) water, stirring constantly, about 15 minutes until thick. Refrigerate or set in large bowl of ice and cook, stirring occasionally. Beat cream until soft peaks and fold into lemon mixture. Spoon equal amount of blueberries and lemon cream alternately into 4 parfait glasses and chill.