Fresh Berries with Lemon Cream

1. 1

   In a medium saucepan, bring 2 inches of water to a boil; keep the water at a simmer over low heat.

2. 2

   In a large stainless steel or glass bowl, using your fingers, rub the lemon zest into the sugar.

3. 3

   Whisk in the lemon juice, eggs, egg yolk and a pinch of salt.

4. 4

   Set the bowl over the simmering water and cook the mixture, stirring, until very thick, 5 to 7 minutes.

5. 5

   Scrape the cream into a medium bowl.

6. 6

   Add 3 tablespoons of the butter to the cream.

7. 7

   Using an immersion blender, puree until the cream is smooth.

8. 8

   Add the remaining butter and puree until incorporated.

9. 9

   Press a sheet of plastic wrap directly onto the surface of the cream and refrigerate until well chilled, about 4 hours.

10. 10

    Spoon over fresh berries and serve.

* Per serving · 4 servings · Values may vary.