When local berries are out of season and supermarket ones are costly, this berry parfait made with lemon curd is an easy way to enjoy even a few fresh blueberries and strawberries. For something more casual, spread the lemon curd on whole-grain toast then top with fresh berries.
When berries are plentiful, make a lavish spread with big, frosty looking blueberries mixed with jeweled strawberries on bamboo skewers. Have a crystal bowl on the side filled with homemade lemon curd dip for a truly elegant dessert. For dipping, lemon curd should be looser and less sweet than the classic curd. You can achieve this by making it with less butter and sugar.
Lemon Curd Dip
(Makes 6 servings)
- 3 large egg yolks
- ⅔ cup sugar
- ½ cup fresh lemon juice
- 2 tablespoons unsalted butter, thinly sliced and chilled
- In heavy, medium saucepan, whisk to combine egg yolks, sugar, and lemon juice. Over medium-low heat, cook while whisking constantly until mixture looks silky and lightly coats spoon. (When you run a finger down back of spoon, it should leave a clear line.) This takes up to 10 minutes. If mixture starts to steam, reduce heat.
- Off heat, add cold butter and whisk rapidly until combined. Scoop lemon curd into bowl or serving bowl and let stand until room temperature.
- Cover lemon curd with plastic wrap, pressing against surface, and refrigerate curd for at least 12 and preferably 24 hours. It will thicken as it chills. Lemon curd keeps for 4 days, tightly covered in refrigerator.
- To serve, see Berry Parfait with Lemon Curd Dip or place bowl of chilled lemon curd on large plate and surround it with berries.
Per serving (3 tablespoons)
Total fat: 6 g
Saturated fat: 3 g
Carbohydrate: 24 g
Fiber: 0 g
Protein: 18 g
Sodium: 5 mg
Berry Parfait with Lemon Curd Dip
(Makes 1 serving)
- ¼ cup nonfat Greek yogurt, divided
- ¼ cup berries in season, divided
- 3 tablespoons Lemon Curd Dip, divided (see recipe above)
- 1 whole strawberry for garnish
In a parfait glass, layer 1 tablespoon Greek yogurt, 1 tablespoon berries, 1 ½ tablespoon lemon curd dip. Repeat layers with 2 tablespoon yogurt, 1 ½ tablespoon berries, 1 ½ tablespoon lemon curd. Top with 1 tablespoon yogurt, remaining blueberries and whole strawberry.
Total fat: 6 g
Saturated fat: 3.5 g
Carbohydrate: 29 g
Fiber: 2 g
Protein: 7 g
Sodium: 25 mg
A sweet and flourless finale to any meal, these ethereal meringues are elevated to great heights with dollops of lemon cream and adorned with luscious fresh strawberries.
Meringue Tarts with Lemon Cream and Fresh Strawberries
(Makes 4 servings)
Recipe courtesy of FoodChannel.com
- 4 large egg whites
- 1 1/2 cups sugar, divided
- 2 teaspoons cornstarch
- 1 teaspoon white wine vinegar
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 large egg yolks, lightly beaten
- 3/4 stick unsalted butter, cut into tablespoons
- Pinch of salt
- 1 cup heavy cream
- 8 large strawberries, quartered
FOR THE MERINGUES
Preheat oven to 180 F. Place medium saucepan with two inches of water on stove and heat until simmering.
Beat egg whites and 1 cup of sugar in bowl. While mixing constantly, heat egg mixture in bowl over pan of simmering water until sugar dissolves and eggs feel warm. Take bowl off water at this point.
Whip warm egg mixture on high until very stiff and glossy, about 5 minutes. Sift cornstarch over and fold in carefully. Fold in vinegar and vanilla.
On parchment-lined baking sheet, spoon meringue into 4 even piles and spread them into rough circles, about 5 inches in diameter with slight dip in center (does not need to be exact).
Bake in preheated oven for 1 1/2 hours, then while keeping oven door closed, turn off oven and let dry out for 2 hours.
FOR LEMON CREAM
Start by making lemon curd: Combine lemon juice, 1/2 cup sugar, lemon zest, egg yolks, and pinch of salt in medium saucepan, stirring with wooden spoon over medium heat. Stirring constantly, cook until it thickens and coats back of a spoon. If using aluminum pan, do not use wire whisk or the curd will turn gray in color. Take off heat and beat in butter, a few pieces at a time. Refrigerate covered until cold. Can be made one day ahead.
Whip heavy cream until thick. In large separate bowl, whisk chilled lemon curd until smooth. Fold whipped cream into curd and spoon into tops of meringues. On each meringue, arrange strawberry pieces on top of lemon cream. Serve immediately.