- 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
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.