Ingredients
- SERVES 6 3/4 CUP PORTIONS
- 3 WHOLE EGGS AT ROOM TEMPERATURE
- 3 EGG YOLKS AT ROOM TEMPERATURE
- 3 EGG WHITES AT ROOM TEMPERATURE
- PINCH SALT
- 4 TABLESPOONS LIMONCELLO LIQUER
- 3/4 CUP LEMON JUICE ABOUT 4-5 LEMONS
- 1 CUP FINE GRANULATED OR CASTOR SUGAR
- 1 PINT WHIPPING CREAM
- 1/2 CUP CONFECTIONERS SUGAR
- 1 TEASPOON VANILLA EXTRACT
- 1 CUP FRESH BERRIES OF YOUR CHOICE
Instructions
- PREPARE A FINE STRAINER OVER A HEAT PROOF BOWL.
- MIX THE LEMON JUICE, SUGAR, WHOLE EGGS AND EGG YOLKS TOGETHER IN A BOWL.
- USE A DOUBLE BOILER OR PLACE THIS BOWL OVER A PAN OF SIMMERING WATER SO THE BOTTOM DOESN'T DIRECTLY TOUCH THE PAN BUT FLOATS ABOVE IT.
- ON A MEDIUM HEAT WHISK CONTINUOUSLY UNTIL THE MIXTURE THICKENS. IF YOU DIP A SPOON INTO IT THE CURD SHOULD CLING. FOR THE FIRST 8-9 MINUTES YOU WONT SEE MUCH CHANGE BUT IT IS TOWARDS THE END THAT THE MIXTURE WILL THICKEN VERY QUICKLY, SO BE SURE TO KEEP STIRRING.
- AS SOON AS THE MIXTURE THICKENS POUR INTO THE PREPARED SIEVE. STRAIN THE LEMON CURD AND DISCARD ANY BITS IN THE STRAINER.
- STIR IN THE LIMONCELLO AND ALLOW THE CURD TO COOL OPEN ABOUT 5 MINUTES THEN APPLY SOME PLASTIC WRAP TO IT PRESSING THE PLASTIC DOWN ON THE CURDS SURFACE AND REFRIGERATE UNTIL CHILLED ABOUT 3-4 HOURS.
- REMOVE CURD FROM FRIDGE AND WHISK WELL.
- WHISK THE CREAM, CONFECTIONERS SUGAR AND VANILLA TO SOFT PEAKS AND FOLD GENTLY INTO THE CURD.
- WHISK THE EGG WHITES TO STIFF PEAKS AND FOLD GENTLY INTO THE CURD.
- POUR INTO A LARGE SERVING DISH OR INDIVIDUAL CUP SIZED DISHES. GARNISH WITH BERRIES. WRAP WITH PLASTIC AND KEEP CHILLED UNTIL YOU SERVE IT.
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