lovely, luscious lemon curd with cream

Luscious is the only way to describe it. I love lemons. The first time Jeff prepared dinner for the two of us, he made a lemon mousse. The rest, as they say, is history. Lemon curd seems to be one step beyond lemons, infusing a silkiness to an otherwise acidic venture. When preparing a meal for friends, I enjoy taking something familiar and rearranging it just slightly, perhaps a new herb or variety of fruit. This dessert received an extra dose of whipping cream. At it's simplest, this is lemon curd folded with whipped cream, and can be enjoyed as is. It does however, make a beautiful presentation with the addition of seasonal fruit. There is something immensely enjoyable about watching the colourful lemon curd swirl with the white whipped cream: For the lemon curd, adapted from Trish Magwood:

• 1/2 cup unsalted butter
• 1 1/4 cups sugar
• 3/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 6 eggs

1. In a saucier or medium sauce pan, over medium-high heat, combine butter, sugar, lemon juice and lemon zest. Cook until the butter has melted and the granules of sugar are no longer visible.
2. In a large heatproof bowl, whisk eggs. Whisk vigorously, while pouring in about 2 separate 1/2 cups of hot lemon liquid. Once combined, transfer the egg mixture back to saucepan, and continue to cook, over medium-low heat, stirring constantly until mixture thickens and coats the back of a spoon, about 5 minutes.
3. Cover the surface directly with plastic wrap. Cool in the fridge.
4. When the lemon curd is cool, whip 3 cups of heavy cream (whipping cream) until stiff. Gently fold the whipped cream into the lemon curd with a spatula.
5. Prepare seasonal berries, or cake and serve with the lemon cream. Bon appétit!

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