However, you might want to top your berries with some lemon curd and a soupçon of whipped cream. Lemon curd is the perfect foil for the berries – sweet and tart at the same time – and the smooth cream is the finishing touch.
I first made lemon curd using a recipe from Didi Emmons’ wonderful book, Vegetarian Planet. Today I hauled out the book to check the Sweet Potato-Tortilla Pie recipe I’m planning to make later in the week, and was inspired. OBTW, if you like vegetarian recipes, and I haven’t already given you a copy of this book, let me know. I found it at a Jamba Juice in Bakersfield lo these many years ago, probably around 1997, when it was published. It remains a favorite.
But, back on subject … don’t buy the stuff in a jar. No, no! Make your own. It’s easy. And you also get to lick the pan. (Slurp. Eyes close. Glorious!)
Lemon Curd
Whisk together in a heavy-bottomed pan:
4 eggs and 1 c. granulated sugar
Then whisk in:
2/3 c. Meyer lemon juice (actually you can use any lemon juice, but we like the Meyers)
Cook over medium-low heat until the mixture is hot and begins to bubble, whisking constantly. Cook about 5 minutes more, until mixture is thick.
Remove from heat. Stir in a bit at a time:
2 T. butter and 2 T. lemon-infused olive oil
Transfer to a bowl. Cover with plastic wrap, laying the wrap directly on the surface of the pudding. Chill.
We use lemon olive oil from The Olive Vineyard. It’s wonderful stuff.
