Adding cream thins lemon curd and makes it extra spoonable—delicious in more than just this dish.
The tart layer in this easy dessert—made by enriching lemon curd with heavy cream— is so good, you'll want to make it the base of other sweets, too. A few suggestions:
Cake: Slather cream on a slice of vanilla pound cake at teatime (or snack time).
Tart: Chill, then spoon into a prebaked tart shell, garnish with whipped mascarpone, and you've instantly got lemon cream pie.
Fruit and Cream: Layer in bowls with fresh fruit. Finish with a bit of raw sugar.
Recipe information
Total Time
2 hours 20 minutes (includes chilling time)
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Cook eggs, sugar, and lemon juice in a medium saucepan over medium heat, whisking constantly, until thickened (mixture should coat a spoon), 8–10 minutes.
Step 2
Transfer mixture to a blender and blend on low speed, gradually adding butter, until mixture is smooth (you're not trying to aerate the mixture, so keep blender on low speed). Transfer lemon curd to a medium bowl, cover, and chill at least 2 hours.
Step 3
Just before serving, whisk cream into lemon curd. Layer lemon cream and graham crackers in small glasses or bowls, finishing with graham crackers. Top with lemon zest and sea salt.
Step 4
DO AHEAD: Lemon curd can be made 1 week ahead. Keep chilled.
Nutrition Per Serving
Recipe notes
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Once you've [perfected your fruit curd technique](http://trusted-specials.org/expert-advice/how-to-make-lemon-curd-step-by-step-gallery), the possibilities for using it are endless.
