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1
Combine first 4 ingredients in large microwave-safe bowl.
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2
Place bowl in microwave and cook on high until butter melts, whisking every minute, about 3 minutes.
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3
Remove from microwave; cool 5 minutes.
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4
Beat eggs in small bowl to blend.
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5
Whisk half of butter mixture into eggs.
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6
Return mixture to same large bowl.
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7
Place in microwave and cook on high until curd is slightly thickened but not boiling, whisking every minute, about 4 minutes (curd will continue to thicken when chilled).
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8
Transfer curd to medium bowl.
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9
Press plastic wrap onto surface.
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10
Chill until firm, at least 1 day and up to 1 week.
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11
Combine sugar and lemon juice in small bowl.
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12
Whisk until sugar dissolves.
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13
Preheat oven to 350F.
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14
Butter 8x8x2-inch metal baking pan.
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15
Using electric mixer, beat butter in large bowl until smooth.
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16
Add sugar and lemon peel and beat until fluffy.
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17
Beat in 1 egg, then half of flour; repeat.
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18
Transfer batter to prepared baking pan.
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19
Bake cake until tester inserted into center comes out clean, about 25 minutes.
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20
Place pan with cake on rack.
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21
Using slender wooden skewer, poke holes all over top of cake.
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22
Spoon syrup over cake in several additions, allowing syrup to be absorbed each time.
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23
Cool cake completely.
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24
(Can be made 1 day ahead.
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25
Cover and let stand at room temperature.)
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26
Whisk creme fraiche and 1/2 cup lemon curd in small bowl to blend.
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27
Cover and refrigerate until ready to use.
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28
Cut cake into squares.
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29
Top with lemon creme fraiche; spoon berries alongside.
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30
Garnish with mint, if desired.
