This curd is sweet, tart, and versatile: Pipe it into a cupcake, slather it in between layers of ladyfingers and whipped cream, or use it as a base for a fruit tart.
Yield: 5–6 servings
Add eggs, yolk, sugar, lemon zest, and lemon juice to a non-reactive medium bowl. Bring 2 inches of water to a simmer in a saucepan. Place bowl over saucepan, whisking constantly, until egg mixture reaches 170˚F.  Slowly add cubes of butter, continuing to whisk constantly, until butter has dissolved. Press Saran wrap on top of curd and refrigerate until serving.

This curd is sweet, tart, and versatile: Pipe it into a cupcake, slather it in between layers of ladyfingers and whipped cream, or use it as a base for a fruit tart.
Yield: 5–6 servings
Add eggs, yolk, sugar, lemon zest, and lemon juice to a non-reactive medium bowl. Bring 2 inches of water to a simmer in a saucepan. Place bowl over saucepan, whisking constantly, until egg mixture reaches 170˚F.  Slowly add cubes of butter, continuing to whisk constantly, until butter has dissolved. Press Saran wrap on top of curd and refrigerate until serving.
Add berries to a bowl and toss gently. Serve with cold lemon curd.