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Garden District Fresh Fruit
with Lemon Curd

  Lemon Panel
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Zeitz, Mary Beth
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An Old Home in the Garden District
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Garden District Fresh Fruit
with Lemon Curd

16 egg yolks
1 1/2 cups fresh lemon juice
Grated zest of 2 lemons
1 1/2 cups (3 sticks) butter
2 cups whipping cream
Fresh fruit of your choice

Combine egg yolks, lemon juice and lemon zest in the top of a double boiler set over simmering water and whisk until light and fluffy. Remove from heat and whisk in the butter, 1 tablespoon at a time. Cool. Beat the whipping cream in a medium bowl until soft peaks form. Gently fold into lemon curd. To serve, use as a dip for  fresh fruit, such as strawberries, kiwi, green grapes, Granny Smith apple slices, chunks of honeydew melon or fresh pineapple, etc. Or, if you prefer, serve the fruit in parfait glasses, layered with lemon curd sauce. Obviously, this recipes makes a LOT of lemon curd sauce, as it's intended for a large party. The recipe can easily be made in smaller quantities.
 

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