Limoncello Lemon Curd with Mixed Berries

Total Time:
23 min
8 min
15 min

6 servings

  • 3 to 4 lemons
  • 6 large egg yolks
  • 1 cup sugar
  • 6 tablespoons cold butter, diced
  • 1/4 cup limoncello liqueur, plus additional for sprinkling berries
  • 3 cups assorted berries, washed and patted dry
  • 2 to 4 tablespoons creme fraiche, for garnish
  • Fresh mint sprigs, for garnish
  • Finely grate enough lemon zest to equal 2 teaspoons. Squeeze enough juice to equal 1/2 cup. Strain juice through a fine, wire-meshed strainer. Set aside.

  • Fill a medium saucepan with enough water to come 1 1/2 inches up the sides of the pan. Bring to a simmer over medium-high heat. In a heat-resistant bowl, whisk together the egg yolks and sugar until pale and slightly thickened. Add the reserved zest and juice and whisk to combine.

  • Set the bowl with the egg mixture over the simmering water and whisk constantly until mixture thickens, 10 to 12 minutes. The mixture will turn a light yellow color and coat the back of a spoon. Remove the bowl from the heat and whisk the diced butter into the curd, 1 tablespoon at a time, allowing each piece to incorporate before adding the next. Stir in the limoncello. Strain the curd through a wire-meshed strainer and place in a clean, non-reactive container. Cover with plastic wrap, pressing the plastic wrap onto the surface of the lemon curd to keep a skin from forming. Chill completely.

  • Sprinkle berries with limoncello, to taste, and toss gently. Let stand for a few minutes to macerate. Place 1/2 cup berries into each of 6 martini glasses or other small serving dishes. Top each with 1/3 cup chilled limoncello lemon curd. Garnish each with 1 to 2 teaspoons creme fraiche and a sprig of fresh mint, if desired.

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