Sweet Lemon Treat
The Barefoot Contessa strikes again (with a little variation from Chef Tracy), this time with a dessert that is as addictive as it is delicious. It’s best you not determine how many calories are in this dish, but just savor the flavor. As the contessa says, “freshly squeezed lemon juice is an essential element,” and thankfully our neighbor has a tree that produces some of the sweetest lemons we have ever tasted.
3 Extra Large Whole Eggs
3 Extra Large Whole Eggs, separated
1 Cup Sugar (plus 2 Tablespoons Sugar)
Grated Lemon Zest from 2 Lemons
1/2 Cup Freshly Squeezed Lemon Juice (4 Lemons)
1 Cup Heavy Cream
1/2 Cup Bottled Lemon Curd at Room Temperature (we used Trader Joes’ brand)
Raspberries, Strawberries or Blueberries
In a large, heat-proof bowl, whisk together 3 whole eggs, 3 egg yokes, 1 cup sugar, lemon zest, lemon juice and a pinch of salt. Place the bowl over a pan of simmering water. Cook stirring constantly with a wooden spoon for 20 – 25 minutes until the mixture is thick like pudding. Remove from heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface, and refrigerate for 1 – 2 hours until completely chilled.
Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with a whisk attachment. Beat on high speed. Add remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Careful;y fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl and beat on high until cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch diameter, 3-inch deep soufflé dish. Garnish with berries of your choice. Chill and serve cold.