Bridging Two Seasons for ProduceApril 7, 2011
Its transition time for produce. Citrus is slowly winding down and spring fruit is getting sweeter. In this crossover period where you can get both Meyer lemons and red berries I like to combine them in recipes. They make a perfect match. Here’s a simple recipe from my almost published book, The Fearless Baker, that uses both. Make it now while both are available. You can also do as I do and freeze Meyer lemon juice and make this later in the spring or even summer.
Smashing the berries draws out more of their juices and leaves them more intact than if you sliced or quartered them.
Meyer Lemon Cream with Smashed Berries
Makes 6 servings
4 large egg yolks
2 large eggs
About 3/4 cup granulated sugar
1/2 cup Meyer lemon juice
1 cup heavy cream
1 pint strawberries
1 pint raspberries (or use all strawberries if you can’t get good raspberries)
1. In a medium bowl, whisk the yolks and whole eggs with 1/2 cup
of the sugar and the lemon juice until smooth. Transfer to
a medium saucepan and cook over medium-low heat, stirring
continuously with the heat-proof rubber 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,
switch to a whisk and whisk until it’s smoothed out.)
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. Refrigerate until cold, about 1 hour.
3. Using the stand mixer, or a handheld mixer and medium bowl,
whip the cream on medium-high speed with 2 tablespoons sugar
until it forms softly mounded peaks. Using the rubber spatula,
fold the whipped cream into the chilled lemon curd.
4. Remove the green stems from the strawberries and cut in half
if they’re large. Put them in a medium bowl with 2 tablespoons
sugar and, with the back of a spoon, smash them a bit to break
them up. Stir in the raspberries (if you are using them), smashing and breaking them up
a little too. Taste for sweetness and add more sugar if necessary.
5. Spoon the lemon cream into glasses and top with the