Lemon Curd Tart with Fresh Raspberries
Lemon Curd Tart with Whipped Cream
Lemon Parfait in Champagne Flute with Blueberries & Whipped Cream
Lemon Trifle – Coconut Pound Cake, Whipped Cream, Berries
1/3 cup lemon juice
2 large eggs
1 egg yolk
1/2 cup sugar
2 Tablespoons unsalted butter
1 tablespoon heavy cream
1/4 teaspoon vanilla extract
pinch table salt
Heat lemon juice in a non-reactive saucepan over medium heat but not boiling. Whisk eggs and yolk in medium nonreactive bowl; gradually whisk in sugar. Whisking constantly, slowly pour hot lemon juice into eggs, then return mixture to the pan and cook constantly with wooden spoon, until mixture registers 170 degrees and is thick enough to coat the back of a spoon, about 3 minutes.
Immediately remove pan from heat and stir in cold butter until incorporated; stir in cream, vanilla, and salt, then pour curd through fine-mesh strainer into small non-reactive bowl. Place a piece of plastic wrap directly on surface; refrigerate until needed.