Freshstrawberrieswithlemoncurd Recipes

FRESH STRAWBERRIES WITH LEMON CURD

Fresh Strawberries With Lemon Curd image

This is a decadent and relatively low fat dessert that is such a treat for you and your guests if you want to share! Make sure to use the best ingredients for this for the best results. Please note that the total amount of strawberries is 3.5 cups - there are 2 amounts prepped differently. Enjoy!

Provided by Nif_H

Categories Dessert

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup fresh lemon juice
2 tablespoons butter
3 1/2 tablespoons sugar
2 egg yolks, beaten
1/2 cup fresh organic strawberry, diced
1 1/2 tablespoons sugar
1 1/2 tablespoons water
3 cups fresh organic strawberries, hulled and sliced

Steps:

In a small saucepan, combine lemon juice, butter and sugar. Bring to a boil, stirring constantly. Remove from heat. Cool.
Place beaten egg yolks in a small bowl. Spoon 2 tablespoons lemon juice mixture into egg yolks, mix well then add back to remaining lemon juice mixture. Return to heat and slowly bring to a boil over medium heat, stirring constantly. Once mixture is boiling, remove from heat and cool.
In a blender, combine 1/2 cup diced strawberries, sugar and water. Puree until smooth to form sauce.
Place 2 tablespoons strawberry sauce on each plate. Top with 1/2 cup sliced strawberries and 1 1/2 tablespoons lemon curd.

SWEET STRAWBERRIES

Sweet Strawberries image

Provided by Ree Drummond : Food Network

Categories condiment

Time 40m

Yield 6 servings

Number Of Ingredients 5

Ingredients

2 pints strawberries, hulled and cut in half
1/2 cup sugar
1/2 teaspoon grated lemon zest
1/2 teaspoon vanilla
Fresh mint sprig, for garnish

Steps:

Put the strawberries in a bowl, add the sugar, zest and vanilla and stir. Leave to macerate for 30 minutes at room temperature. The sugar will soften the fruit and draw delicious juices out to make a delicious syrup.
Top with a sprig of fresh mint before serving!

LEMON CURD TRIFLE WITH FRESH BERRIES

Lemon Curd Trifle with Fresh Berries image

Provided by Tyler Florence

Categories dessert

Time 3h40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Limoncello or Grand Marnier liqueur (optional)
Fresh mint leaves, for garnish

Steps:

To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.

LEMON MOUSSE WITH FRESH BERRIES

Lemon Mousse with Fresh Berries image

Categories Milk/Cream Mixer Berry Egg Fruit Dessert Lemon Summer Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 12

Ingredients

1 cup plus 1 tablespoon sugar
3/4 cup fresh lemon juice
6 large egg yolks
2 large eggs
11/2 tablespoons grated lemon peel
1 12-ounce basket strawberries, hulled, halved (or quartered if large)
1 6-ounce basket fresh blueberries
1 6-ounce basket fresh raspberries
1 6-ounce basket fresh blackberries
2 cups chilled whipping cream
8 whole strawberries (for garnish)
Fresh mint sprigs

Steps:

Combine 1 cup sugar, lemon juice, 6 egg yolks, 2 whole eggs and grated lemon peel in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until mixture thickens and thermometer inserted into mixture registers 160°F. Transfer lemon curd to another large bowl. Chill until cool, whisking occasionally.
Toss halved strawberries, blueberries, raspberries, blackberries and remaining 1 tablespoon sugar in another large bowl.
Using electric mixer, beat 11/2 cups cream in medium bowl until medium-firm peaks form. Fold 1/3 of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.
Divide berry mixture among 8 dessert bowls or wineglasses. Spoon lemon mousse over berries. (Can be prepared 1 day ahead. Cover and refrigerate.)
Using electric mixer, beat remaining 1/2 cup cream in medium bowl until stiff peaks form. Spoon whipped cream atop desserts or transfer whipped cream to pastry bag fitted with large star tip and pipe atop desserts. Garnish with whole strawberries and mint sprigs.

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