La Belle Cuisine - More Fruit Recipes

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Garden District Fresh Fruit
with Lemon Curd

Lemons, Positano,...
Walter Bibikow
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Garden District Streetcar
Diane Millsap
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La Belle Cuisine

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 the 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, one 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 seasonal 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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