Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

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166 GLUTEN-FREE ENTERTaiNiNG

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Fresh Berries

with Lemon Curd

•Soy-free •Nut-free

Delicious, fresh, and simple, these desserts are great not just

with a ladies’ lunch, but at any time.

¾ cup (180 ml) lemon juice

1 tablespoon (6 g) lemon zest

6 egg yolks

1 cup (200 g) sugar

2 teaspoons cornstarch

6 tablespoons (84 g) cold

unsalted butter

1 cup (145 g) strawberries,

quartered

1 cup (145 g) blueberries

1 cup (125 g) raspberries

Combine the lemon juice, lemon zest, egg yolks, sugar, and cornstarch

in a medium-size saucepan. Turn the heat on to medium, and whisk the

ingredients until the mixture begins to slowly thicken.

Keep whisking, watching the mixture carefully to avoid overheating

the mixture and curdling the eggs. This should take about 10 minutes to

thicken. You will know it is thick enough when the mixture coats the back

of a spoon, and the mixture doesn’t run when you drag your finger down

the back of the spoon.

Remove from the heat, and add the butter, 1 tablespoon (14 g) at a time,

until fully incorporated and melted. Chill the mixture for several hours until

very cold (the mixture will thicken even further).

Serve a dollop of lemon curd in a dessert glass and top with the berries.

Yield: 6 servings

Chef’s Tip

Use limes instead of lemons for a tangy lime curd!

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