Fresh Berries with Lemon Cream

• 1 teaspoon finely grated lemon zest
• 3/4 cup sugar
• 3/4 cup fresh lemon juice (4 lemons)
• 4 large eggs plus 1 large egg yolk
• Salt
• 1 1/2 sticks unsalted butter, cubed
• Mixed fresh berries, for serving

1. In a medium saucepan, bring 2 inches of water to a boil; keep the water at a simmer over low heat.
2. In a large stainless steel or glass bowl, using your fingers, rub the lemon zest into the sugar.
3. Whisk in the lemon juice, eggs, egg yolk and a pinch of salt.
4. Set the bowl over the simmering water and cook the mixture, stirring, until very thick, 5 to 7 minutes.
5. Scrape the cream into a medium bowl.
6. Add 3 tablespoons of the butter to the cream.
7. Using an immersion blender, puree until the cream is smooth.
8. Add the remaining butter and puree until incorporated.
9. Press a sheet of plastic wrap directly onto the surface of the cream and refrigerate until well chilled, about 4 hours.
10. Spoon over fresh berries and serve.

lemon zest, sugar, lemon juice, eggs, salt, butter, fresh berries

Taken from www.foodandwine.com/recipes/fresh-berries-lemon-cream (may not work)