Extra lemon curd is delicious with fresh berries or smeared on scones for breakfast.
Meyer Lemon Eton Mess
Eton mess is a classic English dessert comprised of whipped cream, crushed meringues, and berries. For our version, we fold homemade lemon curd into the cream for extra flavor and use store-bought meringues for ease. It’s heavenly.
½ cup heavy whipping cream
½ lemon curd recipe*
2 ounces store-bought meringue cookies
2 cups mixed berries (such as blueberries, raspberries, and cut-up strawberries)
*for the lemon curd:
zest of 1 medium Meyer lemon
¼ cup juice
1 egg yolk
1 whole egg
¼ cup sugar
3 tablespoons cold butter, cut into ½-inch pieces
1. In a large bowl, whip the cream until it holds soft peaks, then gently fold in the chilled lemon curd. Crumble in the meringue cookies and fold those in along with the berries. Divide between 4 bowls or glasses and serve immediately.
to make the lemon curd:
1. Combine the first five ingredients in a small, heavy-bottomed saucepan over medium-low heat and cook, whisking constantly, until thickened, about 5 minutes. Remove from the heat and whisk in cold butter.
2. Strain the curd through a fine mesh sieve, place plastic wrap directly on top of the curd so it doesn’t form a film, and refrigerate for at least one hour.