Lemon curd over biscotti crumbs with fresh berries

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves6
  • DifficultyMedium
75g caster sugar
9 large egg yolks, at room temperature
155ml freshly squeezed lemon juice
1 tbsp grated lemon zest
2 tsps rosemary leaves (*See Cook's Note)
120g unsalted butter, in small pieces, at room temperature
450g mixed berries
225g crumbled biscotti
1) In the top of a double boiler, whisk the sugar and egg yolks until the sugar has dissolved and the mixture is pale yellow, then whisk in the lemon juice and zest. Set the bowl over simmering water and whisk constantly until the mixture reaches 63C; it will visibly thicken but don't let it get too hot or the eggs will curdle.

2) Remove the bowl from the heat and add the rosemary and butter a little at a time, whisking until each addition is incorporated and the curd becomes thick. Transfer to a bowl, cool and then refrigerate until well chilled.

3) Divide the berries among six decorative bowls or glasses. Top with a dollop of the lemon curd and sprinkle with biscotti crumbs.

Cook's Note: Time of the year matters with rosemary. If you use rosemary in the winter, use half as much because it's stronger - it grows slower and the taste is concentrated.

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