In a small pan, over medium heat, combine the blueberries, water and sugar. Cook for about 3 minutes and stir occasionally until well mixed.

Remove from heat, pour blueberry mixture into a bowl and put bowl in the fridge.

Place a fine mesh strainer over a medium heatproof bowl and set to the side.

Whisk the eggs, lemon juice, lemon zest and sugar in a medium saucepan. Cook over low heat and whisk constantly for about 3 minutes.

Add in the butter, 1 tablespoon at a time, continue to whisk and cook for an additional three minutes.

Take pan off the heat and immediately strain the lemon mixture into the bowl. Cover with plastic wrap and place in the fridge.

In a large bowl, whip the heavy cream until it starts to thicken. Slowly add the powdered sugar and continue to whip until peaks are formed.

Gently fold the whipped cream into the lemon mixture.

Using 4 parfait glasses, layer ingredients starting with the blueberry compote and then with the lemon cream.

Cover glasses and refrigerate for at least 90 minutes.