Lemon Curd Whip with Berries

  • For the Lemon Curd (Makes about 3 cups of curd)
  • 1 cup unsalted butter
  • 1 2/3 cups sugar
  • 3 tablespoons finely grated lemon zest
  • 4 large eggs
  • 1 cup fresh lemon juice (about 4 large lemons)
  • 1 teaspoon cornstarch
  • For the Dessert
  • 1 cup chilled Lemon Curd
  • 3/4 cup whipping cream, whipped to soft peaks
  • 1 1/2 cups mixed fresh berries

For the Lemon Curd (Makes about 3 cups of curd)

Melt the butter, sugar and lemon zest in a saucepot over medium heat until the butter melts fully (the sugar will not dissolve at this point). Whisk the eggs lemon juice and cornstarch together and whisk this into the pot. Continue to whisk the curd over medium heat until it thickens and just begins to bubble, about 8 minutes. Pour this through a strainer and cover the surface of the curd with plastic wrap. Cool the curd to room temperature, then chill completely.

The curd will keep, refrigerated, for up to 3 weeks.

For the Dessert

Fold a cup of curd into the whipped cream and layer this in glasses with the berries. This can be served immediately or chilled up to 6 hours.

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