Looking for a cool summery dessert to use up the strawberries that are in season? I made this last night for a gathering, and was reminded this morning as I ate a dish for breakfast how good it is... it is surprisingly light and not overly lemony, nor overly sweet. Perfectly Tuscany!
Crema di Limone con Bacche
Lemon Custard with Berries
4 egg yolks
1/2 cup flour
1/4 cup sugar
4 cups of milk
Zest from two lemons, peeled in a spiral coil*
1 lb. raspberries or strawberries
In a saucepan, using a wooden spoon, stir together the egg yolks, flour and sugar until blended. Continue to stir, adding milk slowly. Place pan over medium heat and cook, stirring constantly, until mixture comes to a boil and thickens, about 10-15 minutes. Remove from heat and stir in lemon zest. Set aside to cool. Stir occasionally to prevent film from forming. When cool, discard zest, pour custard into platter and spoon berries on top. Refrigerate for 2 hours before serving.
*In high school I invited a guy friend to come over one day after school and we made this recipe together. I distinctly remember that instead of cutting the zest from the lemon in a spiral down the fruit, having zero experience in the kitchen I simply grabbed the peeler and went to work. I ended up throwing a million small pieces into the custard and didn't think a thing of it until we got down to the part where you have to take the zest out... and in went our hands, into the custard. We just laughed to ourselves as we fished around for the zest. Cooking is so much an adventure of trial and error!