Grilled Pound Cake with Tart Lemon Curd and Fresh Blackberries Recipe
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 slices of pound cake, fresh or frozen and thawed
  • 1 cup fresh blackberries
Lemon Curd
  • 3 large eggs
  • 2 large lemons
  • ¾ cup sugar
  • 3 tablespoons butter, diced
  • 2 tablespoons of lemon zest, divided in half
  1. Heat a double boiler over medium-high heat with 1 inch of water in the bottom pan. Or you can use a medium (heat safe) glass Pyrex bowl over a pot that allows the bowl to sit on top without touching the water.
  2. While the water is heating to a simmer, in the Pyrex bowl, beat eggs until combined.
  3. Add sugar and mix.
  4. Squeeze the juice of 2 lemons through a strainer into a measuring cup until you have ½ cup of fresh lemon juice.
  5. Use a microplane to remove the lemon skin (zest) into a small bowl and divide in half.
  6. Add the juice and half the zest to the egg mixture and whisk together until smooth.
  7. Place the bowl over the simmering pot of water, stirring constantly with a whisk for about 10 minutes. The mixture will become thickened.
  8. Remove from heat, add the remaining zest and butter, stirring until melted and smooth.
  9. Allow to cool for 5 minutes then cover with plastic wrap and refrigerate until ready to use.
  10. Serve with grilled pound cake (or fresh) and blackberries.
Recipe by 5 Minutes for Mom at