La Belle Cuisine - More Fruit Recipes
Fine Cuisine with Art Infusion
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Garden District Fresh Fruit with Lemon Curd
Still Life with Pomegranates
Hampton Hall
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Confit Jars with Fruit
Speck, Loran
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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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