You consider yourself a balls-to-the-wall kind of gal. (Skydiving and heli-skiing? No problem.)
But put you on dessert duty, and you’re a shrinking violet. Save yourself with a copy of pastry chef extraordinaire Emily Luchetti’s new book, The Fearless Baker, which has 175 beyond-easy cakes, pies, cookies, and more you can pull off without a hitch.
You don’t even have to turn on the oven for this delicious lemon cream. Go on, show it what you’re made of.
Lemon Cream with Smashed Berries
4 lg. egg yolks
2 lg. eggs
About ¾ c. granulated sugar
½ c. lemon juice
1 c. heavy cream
1 pt. strawberries
1 pt. raspberries
1. In a medium bowl, whisk the yolks and eggs with ½ c. of the sugar and the lemon juice until smooth. Transfer to a medium saucepan and cook over medium-low heat, stirring continuously with a heat-proof spatula or wooden spoon, for about 5 minutes, or until the mixture thickens to a mayo-like consistency. (If the mixture gets lumpy at any point, whisk until smooth.)
2. Strain the lemon curd through a mesh sieve into a bowl and place plastic wrap directly on the surface to prevent a skin from forming. Chill until cold, about 1 hour.
3. Using a stand mixer or handheld mixer and medium bowl, whip the cream on medium-high speed with 2 tbsp. sugar until soft peaks form. Using a rubber spatula, fold the whipped cream into the chilled lemon curd.
4. Remove the stems from the strawberries (cut in half if they’re large). Put them in a medium bowl with 2 tbsp. sugar, and, with the back of a spoon, smash them a bit to break them up. Stir in the raspberries, smashing them up a little, too. Taste and add more sugar if wanted.
5. Spoon the lemon cream into glasses and top with the smashed berries.
Photo: craikabula / Flickr