Lemon Curd With Berries Food

LEMON CURD TRIFLE WITH FRESH BERRIES

Steps:

• To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
• To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.

LEMON CURD WITH BERRIES

Steps:

• Bring lemon zest, lemon juice, and 1/4 cup sugar to a bare simmer in a large heavy saucepan over medium heat, whisking to dissolve sugar, then remove from heat.
• Whisk eggs, salt, and 1/2 cup sugar in a large bowl until light and thick, about 1 minute. Whisking constantly, gradually pour about one-quarter of hot lemon mixture into egg mixture, then, whisking constantly, incorporate egg mixture into remaining lemon mixture in saucepan. Cook over medium heat, whisking constantly, until lemon curd is opaque and thick enough to hold the marks of the whisk, about 2 minutes.
• Scrape lemon curd into a blender. With motor on medium speed, add butter a piece at a time, waiting until each piece is fully incorporated before adding the next, until the butter is emulsified and curd is light and thick.
• Transfer lemon curd to a large nonreactive bowl and cover with plastic wrap, pressing directly against surface so a skin doesn't form. Chill until cold, at least 2 hours.
• Toss berries and remaining 1-2 Tbsp. sugar in another large bowl. Let sit until some juices have accumulated, 25-30 minutes. Spoon curd into bowls and top with berries and their juices.
• Do Ahead
• Lemon curd can be made 2 days ahead. Keep chilled.

LEMON CURD OVER BISCOTTI CRUMBS WITH FRESH BERRIES

Steps:

• 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.

OUTRAGEOUS LEMON BERRY TRIFLE

Steps:

• Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
• Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
• Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.

LEMON CURD AND BERRY TRIFLE

Steps:

• To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
• To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Lemoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries.

PAVLOVA WITH LEMON CURD AND BERRIES

Steps:

• Make meringue:
• Preheat oven to 300°F with rack in middle. Trace an approximately 7-inch circle on a sheet of parchment paper. Turn parchment over and put on a baking sheet.
• Whisk together superfine sugar and cornstarch in a small bowl.
• Beat whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks.
• Increase speed to medium-high and beat in sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more.
• Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using hand-held mixer).
• Gently spread meringue inside circle on parchment, making edge of meringue slightly higher than center (the "crater" is for curd and fruit). Bake until meringue is pale golden and has a crust, about 45 minutes (inside will still be marshmallow-like).
• Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.
• Make Lemon curd while meringue bakes:
• Stir together sugar, cornstarch, and salt in a 2-quart heavy saucepan, then add lemon juice and butter. Bring to a simmer over medium-high heat, whisking, then continue to simmer, whisking constantly, 1 minute. Lightly beat yolks in a small bowl and whisk in 1/4 cup lemon mixture, then whisk into remaining lemon mixture in saucepan. Reduce heat to low and cook, whisking constantly, until curd is thickened, about 2 minutes (do not let boil). Transfer to a bowl and stir in zest. Chill, surface covered with parchment, until cool, about 1 1/2 hours.
• Assemble Pavlova:
• Beat heavy cream until it just holds stiff peaks, then fold 1/4 cup beaten cream into curd to lighten. Spoon lemon curd into meringue and mound berries on top. Serve remaining whipped cream on the side.