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1
Finely grate enough lemon zest to equal 2 teaspoons.
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2
Squeeze enough juice to equal 1/2 cup.
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3
Strain juice through a fine, wire-meshed strainer.
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4
Set aside.
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5
Fill a medium saucepan with enough water to come 1 1/2 inches up the sides of the pan.
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6
Bring to a simmer over medium-high heat.
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7
In a heat-resistant bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
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8
Add the reserved zest and juice and whisk to combine.
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9
Set the bowl with the egg mixture over the simmering water and whisk constantly until mixture thickens, 10 to 12 minutes.
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10
The mixture will turn a light yellow color and coat the back of a spoon.
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11
Remove the bowl from the heat and whisk the diced butter into the curd, 1 tablespoon at a time, allowing each piece to incorporate before adding the next.
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12
Stir in the limoncello.
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13
Strain the curd through a wire-meshed strainer and place in a clean, non-reactive container.
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14
Cover with plastic wrap, pressing the plastic wrap onto the surface of the lemon curd to keep a skin from forming.
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15
Chill completely.
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16
Sprinkle berries with limoncello, to taste, and toss gently.
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17
Let stand for a few minutes to macerate.
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18
Place 1/2 cup berries into each of 6 martini glasses or other small serving dishes.
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19
Top each with 1/3 cup chilled limoncello lemon curd.
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20
Garnish each with 1 to 2 teaspoons creme fraiche and a sprig of fresh mint, if desired.
