Lemon Curd With Berries

• 1 13 cups sugar
• 14 tablespoons unsalted butter (1 3/4 sticks)
• 23 cup fresh lemon juice, strained
• 4 eggs
• 4 egg yolks
• 1 tablespoon lemon peel, finely grated
• 4 cups fresh berries (raspberries,blackberries,blueberries,strawberries)

1. Whisk all ingredients except berries in top of nonaluminum double boiler set over boiling water until mixture thickens enough to coat back of spoon; do not let mixture boil.
2. Transfer to nonaluminum container.
3. Cool to room temperature.
4. (Can be prepared up to 2 weeks ahead and refrigerated.
5. ).
6. Fill parfait glasses or flutes with alternating layers of berries and lemon curd; there should be more fruit than curd.
7. Refrigerate until ready to serve.
8. If desired, garnish each serving with a dollop of sweetened whipped cream and mint leaves.

sugar, unsalted butter, lemon juice, eggs, egg yolks, lemon peel, fresh berries

Taken from www.food.com/recipe/lemon-curd-with-berries-232337 (may not work)