Ingredients
- 1/3 cup sugar
- 9 large egg yolks, room temperature
- 2/3 cup fresh-squeezed lemon juice
- 1 tablespoon grated lemon zest
- 2 teaspoons rosemary leaves (*See Cook's Note)
- 8 tablespoons unsalted butter, in small pieces and at room temperature
- 3 cups mixed berries (2 pints, different kinds)
- 1 1/3 cups crumbled biscotti
Directions
*Cook's Note about rosemary: time of year matters. If you use rosemary in the winter, use half as much because it's stronger - it grows slower and the taste is concentrated.
For the lemon curd:
In the top of a double boiler, whisk the sugar and the egg yolks until sugar has dissolved and mixture is pale yellow, then whisk in lemon juice and zest. Set the bowl over simmering water and whisk constantly until mixture reaches 145 degrees F; it will visibly thicken but don't let it get too hot or the eggs will curdle. Remove the bowl from the heat and add the rosemary and butter a little at a time, whisking until each addition is incorporated and the curd becomes thick. Transfer to a bowl, cool and then refrigerate until well chilled.
Divide the berries among 6 decorative bowls or glasses. Top with a dollop of the lemon curd and sprinkle with biscotti crumbs.
Photo: Lemon Curd over Biscotti Crumbs with Fresh Berries Recipe
















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By mcpeak14_11434195
palm desert, CA
on April 29, 2012
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Great Recipe. I purchased mini blueberry muffins at the store. I crumbled 2 in a bowl, added some sliced fresh strawberries, a little brown sugar and 2 good sized spoons of the chilled lemon curd. I topped it off with some whipped cream. We call it "Strawberry Un-Shortcake" YUMMY and you don't have to mess around with making shortcake!
By bebop1997_11359717
Salisbury, MD
on November 19, 2008
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This is my go to recipe for an easy dessert that everyone loves. I just change up the fruit and the biscotti flavors.
By ktleonard_9306331
Dallas, TX
on March 24, 2008
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Crumbled lemon cookies instead of biscotti, and it was sooo yummy. Easy to serve, and such a nice presentation.
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