Limoncello Lemon Curd with Mixed Berries

1. 1

   Finely grate enough lemon zest to equal 2 teaspoons.

2. 2

   Squeeze enough juice to equal 1/2 cup.

3. 3

   Strain juice through a fine, wire-meshed strainer.

4. 4

   Set aside.

5. 5

   Fill a medium saucepan with enough water to come 1 1/2 inches up the sides of the pan.

6. 6

   Bring to a simmer over medium-high heat.

7. 7

   In a heat-resistant bowl, whisk together the egg yolks and sugar until pale and slightly thickened.

8. 8

   Add the reserved zest and juice and whisk to combine.

9. 9

   Set the bowl with the egg mixture over the simmering water and whisk constantly until mixture thickens, 10 to 12 minutes.

10. 10

    The mixture will turn a light yellow color and coat the back of a spoon.

11. 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.

12. 12

    Stir in the limoncello.

13. 13

    Strain the curd through a wire-meshed strainer and place in a clean, non-reactive container.

14. 14

    Cover with plastic wrap, pressing the plastic wrap onto the surface of the lemon curd to keep a skin from forming.

15. 15

    Chill completely.

16. 16

    Sprinkle berries with limoncello, to taste, and toss gently.

17. 17

    Let stand for a few minutes to macerate.

18. 18

    Place 1/2 cup berries into each of 6 martini glasses or other small serving dishes.

19. 19

    Top each with 1/3 cup chilled limoncello lemon curd.

20. 20

    Garnish each with 1 to 2 teaspoons creme fraiche and a sprig of fresh mint, if desired.

* Per serving · 4 servings · Values may vary.