Another great Pinterest find. I was looking for a dessert to
bring to a dinner party. This one fit the bill perfectly. The delicious
sweet lemon flavor couples perfectly with the whipped cream. I followed the recipe exactly from ChampagneFrosting. Bridget has some wonderful recipes on her
site. You should check her out! The only change I made was to
garnish each dessert with three blueberries, in addition to the whipped cream and lemon zest. It added to the interest in presentation. If you love
delicious, lemony, creamy desserts - then you'll want to make and enjoy this
one!
Ingredients:
1/2 Cup
Butter (unsalted), softened
1 Cup Sugar
2 Large Eggs
2 Large Egg
Yolks
1/3 Cup
Fresh Lemon Juice
1 Tablespoon
Lemon Zest, plus a little extra
3/4 Cup
Whipping Cream
1/2 Teaspoon
Vanilla Extract
Blueberries for garnish
Directions:
In stand
mixer beat the butter and sugar. With the mixer on low begin adding the eggs
and yolks one at a time (make sure you separate the egg yolks in a separate
bowl first so you don’t end up with extra whites!). With mixer still on low, pour in lemon juice
and zest. It will make the mixture look
curdled. (Spread you extra zest on a paper towel to dry and you can then use it
to sprinkle on top the whipped cream at the end.)
Pour the
curd into a medium saucepan and cook over medium heat whisking occasionally
until it no longer looks curdled. Turn the heat up to medium high, clip a candy
thermometer to the side of the pan and continue to whisk until the mixture
thickens and reaches 170 degrees.
Turn off the
heat and let the mixture cool on the stove for a 5 minutes. Pour through a fine
mesh sieve to remove clumps into a heatproof bowl and cover with plastic wrap,
press wrap down so touching the surface to prevent a hard top layer from
forming. Chill the curd for 2 hours or
more.
In mixer
whip cream and vanilla until stiff peaks form.
Gently fold about 2/3 of the whipped cream into the lemon curd. Scoop into serving cups. Top each serving with the remaining whipped
cream, lemon zest and blueberries. Serve or refrigerate for up to 3
days.