An elegant dessert or a simple snack sure to satisfy any sweet tooth.

3 large eggs

⅔ cup sugar

2 teaspoons finely grated Meyer or regular lemon zest

½ cup fresh Meyer or regular lemon juice

2 tablespoons unsalted butter, cut into pieces

1½ cups chilled heavy cream

Flaky sea salt

  1. Cook eggs, sugar, and lemon juice in a medium saucepan over medium heat, whisking constantly, until thickened (mixture should coat a spoon), 8–10 minutes.
  2. Transfer mixture to a blender and blend on low speed, gradually adding butter, until mixture is smooth (you’re not trying to aerate the mixture, so keep blender on low speed). Transfer lemon curd to a medium bowl, cover, and chill at least 2 hours.
  3. Just before serving, whisk cream into lemon curd. Top with lemon zest and sea salt.
Original recipe found at bonappetit.com
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