Lemon Curd With Berries
- 1 1/3 cups sugar
- 1 ¾ sticks unsalted butter
- 2/3 cup fresh lemon juice
- 4 eggs
- 4 egg yolks
- 1 Tbsp finely grated lemon peel
- 4 cups fresh raspberries, blueberries or blackberries
Whisk all the ingredients except the berries in the top of a non-aluminum double boiler set over boiling water until the mixture thickens enough to coat the back of a spoon. Do not let the mixture boil. Transfer to a glass container and let cool to room temperature. Fill parfait glasses alternating layers of berries and lemon curd. Refrigerate until ready to serve. Serves 6 to 8.
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