from Epicurious
via Sue Gilbert
preparation time:
about 30 minutes
serves 6 to 8
2 tablespoons freshly grated lemon
zest
1 cup fresh lemon juice
¾ cup plus 2 tablespoons sugar
6 large eggs
Pinch of salt
1 cup unsalted butter cut into
pieces
2 cups mixed berries
Bring lemon zest, lemon juice, and ¼ cup sugar to a bare simmer in
a large heavy saucepan over medium heat, whisking to dissolve sugar, then
remove from heat.
Whisk eggs, salt, and ½ cup sugar in a large bowl until light and
thick, about 1 minute. Whisking constantly, gradually pour about one-quarter of
hot lemon mixture into egg mixture, then, whisking constantly, incorporate egg
mixture into remaining lemon mixture in saucepan.
Cook over medium heat, whisking constantly, until lemon curd is
opaque and thick enough to hold the marks of the whisk, about 3 minutes.
Scrape lemon curd into a blender. With motor on medium speed, add
butter a piece at a time, waiting a few seconds until each piece is fully
incorporated before adding the next, until the butter is emulsified and curd is
light and thick.
Transfer lemon curd to a large nonreactive bowl and cover with
plastic wrap, pressing directly against surface so a skin doesn’t form. Chill
until cold, at least 2 hours.
Toss berries and remaining 1 to 2 tablespoons sugar in another
large bowl. Let sit until some juices have accumulated, 25 to 30 minutes. Spoon
curd into bowls and top with berries and their juices.
Hugely popular with guests…worth the calories.
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