Active Time
30 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 6

How to Make It

Step 1    

Fill a bowl with ice water and set another bowl in it. Set a strainer in the bowl. In a large metal bowl, whisk the lemon zest and juice with 1 cup of the sugar, the eggs and the egg yolks. Set the metal bowl over a pot of simmering water and cook the curd, whisking, until thick, about 7 minutes. Remove from the heat and whisk in the cubed butter until melted. Strain the lemon curd into the bowl in the ice water bath and press a sheet of plastic wrap directly onto the surface. Let cool completely, about 1 hour.

Step 2    

Meanwhile, in a medium saucepan, combine the remaining 1/2 cup of sugar with the water, vanilla bean and seeds and dried cherries and bring to a simmer. Cook over moderate heat until the cherries are plump and the liquid is reduced by half, about 10 minutes. Let cool completely, then discard the vanilla bean.

Step 3    

Spoon the lemon curd into 6 glasses and top each with a dollop of crème fraîche. Spoon the cherries and sauce all around and serve with the Buttery Vanilla Shortbread.

Make Ahead

The lemon curd and cherries can be refrigerated separately overnight.

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