Wednesday, December 18, 2013

Lemon Curd with Limoncello and Berries

Here's a winter dessert that's excellent when you want to prepare dessert ahead of time. You can make the lemon curd several days before serving, then put the dessert together the day you want to eat it. You'll see an ingredient here that I reserve for the holidays: butter! The secret is serving size.


for the lemon curd

2 lemons
1-1/2 cups sugar
1 stick butter, at room temperature
4 large eggs, at room temperature

1 pint raspberries
1 pint blueberries

8 tsp. limoncello


Remove the zest from the lemons. Roll the lemons, then juice them to make 1/2 cup of juice. Add the zest to the sugar and pulse in a food processor so that the zest is finely ground into the sugar. If you don't have a food processor, just chop the zest into a fine mince and mix with the sugar. Beat the sugar and butter together, either doing so vigorously with a mixing spoon or with a mixer. Add the eggs, one at a time, beating each one into the mix. Add the lemon juice and mix until everything is well combines. Pour the curd into a heavy bottomed sauce pan. Cook over medium low heat until the curd begins to thicken. This should take about 10 minutes. If you have a candy thermometer, the curd will reach 175F when it begins to thicken. Remove from heat and cool.

To make the desserts, divide the curd into 8 serving bowls, topping each one with a handful of berries and a teaspoon of limoncello.

Stealthy Cooking Tip: Don't forget dessert! Berries and fruits make excellent desserts. This one adds the sweetness of a lemon curd, together with the tartness of the limoncello, both in small amounts, to make a dessert worthy of the holidays. I served this up in small wine glasses. Remember that we taste with our eyes first!

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