yield: 6-8 servings


- 1/2 cup plus 2 tablespoons fresh lemon juice

- 8 tablespoons unsalted butter, softened

- 3/4 cup sugar

- 5 large eggs

- 1 cup heavy whipping cream, cold

- 2 pints fresh raspberries

~ ½ cup sugar for dusting

Heat the lemon juice, butter and about half of the sugar over medium heat until mixture boils.

Meanwhile, beat the eggs and the remaining sugar until thick and creamy.

Slowly pour the hot liquid into the egg mixture, whisking continuously. Pour mixture back into saucepan and return to heat. Continue to cook, whisking, until the mixture thickens. Do not let mixture boil; the eggs will curdle. Pour the lemon curd into a clean bowl and place in a bowl of ice water (an ice bath) to cool.

Whip the cream to stiff peak. Wash the berries if necessary and place them in individual gratin dishes or one larger dish (9"x13" or a similar size works well).

Preheat broiler.

When the lemon curd is cold, fold the heavy cream and lemon curd together. Spoon over berries to cover and make a smooth, level surface.

Just before serving, dust the dishes evenly and thickly with sugar. Broil or torch the gratins until the sugar is well caramelized. Serve within 10 minutes.

Recipe provided by: Chef Shellie Kark
KitchenCUE
www.kitchencue.com