Lemon Curd with Fresh Berries

Who doesn’t love the first strawberry of the season or mourn its passing? Yet, just in time, here come the raspberries and plump dark blackberries. Grab any of these luscious berries in season or anything of near equal quality and toss them over the top of a lemon curd made with Sicilian lemons. You’ll have the most refreshing ending to almost any meal.

Serves 4 to 6

¾ cup freshly squeezed lemon juice, Sicilian if possible

1 cup granulated sugar, plus a bit more for sprinkling

Zest of 1 lemon

3 large eggs

2 large egg yolks

½ cup (1 stick) unsalted butter, cubed, room temperature

Kosher salt

1 cup cold heavy cream (optional)

2 cups seasonal ripe fresh berries, such as blueberries, raspberries, or blackberries

1. Place a pot filled halfway with water over medium heat and bring to a simmer. Set aside a medium heat-proof bowl that will rest on the edge of the pot, not touching the water below.

2. Whisk together the lemon juice, sugar, lemon zest, eggs, and egg yolks in the bowl. Place the bowl over the pot of simmering water and stir constantly with a wooden spoon or spatula. Be sure to scrape the bottom and sides as you’re mixing.

3. When the curd is bubbling and thick and an instant-read thermometer inserted into it reads about 170°F, after about 6 minutes, remove the pot from the heat and stir in the butter and a pinch of salt until completely incorporated.

4. Pour the curd through a fine-mesh strainer into a large bowl. Place plastic wrap directly on top of the curd to keep a skin from forming. Refrigerate until chilled and set, 4 to 5 hours.

5. Meanwhile, if desired, in the bowl of a stand mixer, whip the heavy cream with the whisk attachment until soft peaks form. Alternatively, whip the cream in a bowl using a hand mixer or a whisk.

6. Sprinkle the fresh berries with a pinch of sugar and toss. To serve, spoon the lemon curd into small bowls or glasses and top with the berries and a dollop of unsweetened cream.