¾ cup sugar
½ cup lemon juice
zest ½ small lemon
4 oz. butter cut in ½ cubes (keep chilled)
½ cup heavy cream
Making the Lemon Curd:
Bring 2 inches of water in double boiler to a boil. Combine the yolks, eggs, sugar, lemon juice and zest in a bowl or top pan of double boiler. Put bowl on top of double boiler and whisk continuously until thick and creamy. Remove from heat and immediately whisk in the 4 ounces of chilled butter until incorporated. Pour mixture through a fine sieve while still warm. Chill lemon curd in the refrigerator until cool, 2-3 hours.
Making the Lemon Cream:
Measure ½ cup of heavy cream, whip until soft peaks form. Measure 1 cup of lemon curd in to bowl with whipped cream. Using a spatula, gently fold the curd and heavy cream until incorporated.
Place seasonal berries in the bottom of ramekin, spread and smooth the lemon cream over the top of the berries. Sprinkle lemon cream with 1 tablespoon of granulated sugar. Using kitchen torch, sweep the flame over the surface of the sugar until it begins to caramelize and turn a light brown. Garnish with fresh berries and flowers to serve.
*Any remaining lemon curd is delicious on scones and pastries!
Williams & Sonoma carries a kitchen torch that is perfect for creating the brulee topping.