Strawberries with Lemon Curd

This recipe pairs fresh berries with a creamy citrus curd for a simple dessert rich in vitamin C and antioxidants. Strawberries provide fiber and natural sweetness, while the lemon curd adds bright flavor and a smooth texture that balances the fruit. 

INGREDIENTS 

1/2 teaspoon lemon zest  

1/2 cup evaporated cane sugar 

9 tablespoons lemon juice  

3 whole eggs  

1 egg yolk  

2 ounces unsalted butter  

4 cups fresh strawberries, sliced  

INSTRUCTIONS

1. In a saucepan, combine lemon zest and evaporated cane sugar.  

2. Add lemon juice, whole eggs, and egg yolk and whisk until smooth.  

3. Place the saucepan over medium heat.  

4. Cook, stirring constantly with a rubber spatula, until the mixture thickens enough to coat the back of a spoon. Do not allow the eggs to scramble.  

5. Remove from the heat and add butter. Stir until completely melted and incorporated.  

6. Strain the lemon curd through a fine-mesh sieve or cheesecloth into a shallow container.  

7. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming.  

8. Refrigerate until fully chilled and set.  

9. To serve, place 1/2 cup sliced strawberries in each serving bowl.  

10. Top each serving with 2 ounces of prepared lemon curd.  

RECIPE NOTES 

1. Make Ahead: The lemon curd can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. 

2. Serving Suggestion: For additional texture, garnish with a small sprinkle of toasted almonds or a dollop of Greek yogurt before serving.