Lemon Curd over Biscotti Crumbs with Fresh Berries

1. 1

   *Cook's Note about rosemary: time of year matters.

2. 2

   If you use rosemary in the winter, use half as much because it's stronger - it grows slower and the taste is concentrated.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Transfer to a bowl, cool and then refrigerate until well chilled.

7. 7

   Divide the berries among 6 decorative bowls or glasses.

8. 8

   Top with a dollop of the lemon curd and sprinkle with biscotti crumbs.

* Per serving · 4 servings · Values may vary.