Lemon Curd Dessert (Lemon Cream)

Ingredients:

Lemon Curd

• 1 cup of butter
• 1 and 2/3 cups sugar
• 3 tbsp finely grated lemon zest
• 4 large eggs
• 1 cup lemon juice (about 4 large lemons)
• 1 teaspoon cornstarch

Dessert

• 1 cup chilled lemon curd
• 3/4 cup heavy cream, whipped to soft peaks
• 1.5 cups assorted fresh berries

Preparation:

1. Lemon Curd.
   
   In a saucepan over medium heat, melt the butter, sugar, and lemon zest until the butter is completely melted (the sugar should not have melted yet).
2. Separately whisk the eggs, lemon juice, and cornstarch and pour into a saucepan with the butter. Continue whisking the curd over medium heat until it thickens and begins to simmer, about 8 minutes.
   
   Strain the curd through a sieve into a bowl and cover the surface with plastic wrap. Cool to room temperature, then refrigerate. Lemon curd can be stored in the refrigerator for up to 3 weeks..
   Exit: about 3 tbsp.
3. Dessert.
   
   Stir in 1 tbsp. lemon curd Pour into whipped cream and layer into glasses, alternating with berries. Serve immediately or refrigerate for 6 hours.