Grilled Pound Cake with Tart Lemon Curd and Fresh Blackberries Recipe
Servings: 4
Author: Cat Davis
Ingredients
4slicesof pound cakefresh or frozen and thawed
1cupfresh blackberries
Lemon Curd
3large eggs
2large lemons
3/4cupsugar
3tablespoonsbutterdiced
2tablespoonsof lemon zestdivided in half
Instructions
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.
While the water is heating to a simmer, in the Pyrex bowl, beat eggs until combined.
Add sugar and mix.
Squeeze the juice of 2 lemons through a strainer into a measuring cup until you have 1/2 cup of fresh lemon juice.
Use a microplane to remove the lemon skin (zest) into a small bowl and divide in half.
Add the juice and half the zest to the egg mixture and whisk together until smooth.
Place the bowl over the simmering pot of water, stirring constantly with a whisk for about 10 minutes. The mixture will become thickened.
Remove from heat, add the remaining zest and butter, stirring until melted and smooth.
Allow to cool for 5 minutes then cover with plastic wrap and refrigerate until ready to use.
Serve with grilled pound cake (or fresh) and blackberries.