Lemon Curd Parfait With Strawberries

Lemon Curd Parfait With Strawberries

Brett and Charlotte introduced me to a delicious new flavor sensation, an absolute favorite summer indulgence, that we have been enjoying with a variety of summer berries, such as fresh sliced strawberries, blueberries, and blackberries.  We haven't tried raspberries yet!

I am admittedly a huge fan of lemon curd.  While some may nostalgically remember a first kiss, I, on the other hand, nostalgically remember the exact time and location that I had that first luscious puckery spoonful of lemon curd.  Lemon curd, a traditional British food, is usually spread on the likes of scones and crumpets or used as a filling for tarts, pies and cakes.  Homemade lemon curd, by-the-way, tastes infinitely better than ordinary lemon pie filling because, unlike your standard commercial pie filling, lemon curd is made with REAL BUTTER and is thickened with EGG YOLK and PECTIN (which is naturally present in the lemon) rather than ubiquitous cornstarch.  And though I won't deny that lemon curd is delicious in its own right I am especially partial to lemon curd parfait.

If you are a fan of lemon desserts, as I am, and have not tried lemon curd parfait what are you waiting for?

LEMON CURD PARFAIT

5 pastured eggs
3 pastured egg yolks
1 c. organic sugar
3/4 c. fresh lemon juice
pinch of sea salt
1/2 c. cold grass-fed cultured butter, cut into cubes
1 c. organic heavy cream - raw cream is best
1 T. organic cane sugar or sugar substitute
1 t. vanilla extract

Berries

4 - 5 c. mixed fresh berries, such as blueberries, raspberries, strawberries, or blackberries
3 T. sugar (optional)

Whisk eggs, egg yolks, and sugar in the top of a double boiler until well mixed.  Set over a saucepan filled with simmering water at medium heat.  Add the lemon juice and sea salt.  Cook and whisk constantly until thickened, about 0 minutes.

Remove from heat and whisk in butter cubes until smooth.

Cool slightly and then refrigerate until firm, at least an hour.

Combine cream, sugar and vanilla in a bowl and beat on high speed until soft peaks form.  Fold half of the whipped cream into the chilled lemon curd.

Gently toss the berries with sugar if desired.

To assemble spoon lemon curd into the bottom of 6 parfait glasses, top with berries and alternate layers of lemon curd and berries.  Top with a dollop of whipped cream.

SUGAR SUBSTITUTE

For those of you that are sensitive to sugar, as I am, you may substitute birch sugar for cane sugar in the recipe. I have made it both ways and with magnificent results. The birch sugar version was truly unmistakable from the cane sugar version.