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1
In a medium bowl, whisk the eggs until well blended.
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2
Combine the sugar, lemon juice, butter, and lemon zest in a small (1- to 2-quart) saucepan.
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3
Gently heat over medium-low heat until the butter has melted.
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4
Don't let the mixture come to a boil.
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5
Remove the pan from the heat and whisk the lemon mixture into the beaten eggs.
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6
Pour the mixture back into the saucepan and cook gently over medium-low heat, stirring constantly with the whisk, until the mixture thickens and reaches at least 160F, about 5 minute Again, don't let the mixture boil.
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7
Let the lemon curd cool briefly before transferring it to a heatproof container.
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8
Press a piece of plastic wrap onto the surface of the curd and poke a few holes in it with the tip of a knifethis will keep a skin from forming on the curd.
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9
Refrigerate until completely chilled.
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10
The curd will continue to thicken as it cools.
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11
The curd will keep, covered in the refrigerator, for up to a week.
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12
Rinse and pick through the berries; place each type of berry in a different bowl.
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13
Just before serving, in a medium bowl, whip the cream to soft peaks.
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14
Add 1 cup of the lemon curd (save the rest for another day) and gently fold together with a rubber spatula until combined.
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15
Divide the mixture among eight bowls or wine glasses and smooth the filling with a spatula or the back of a spoon.
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16
Top each with a mixture of raspberries, blueberries, and blackberries and serve immediately.
