Ingredients
3/4 cup sugar
1 TBS grated lemon rind
2 large eggs
2/3 cup fresh lemon juice (about 3 large) 2 TBS butter
pound cake
fresh whipped cream
fresh berries
Preparation
Combine first three ingredients in a saucepan over med heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color, about 3 min. Stir in lemon juice and butter; cook 5 min or until mixture thinly coats the back of a spoon. Cool. Cover and chill (the mixture will thicken as it cools). Yields 1 1/3 cups. Can be stored in fridge for up to one week
layer pound cake, curd, freshly whipped cream and berries.
