Fresh Berry Salad with Lemon Curd and Creme Fraiche

  • 2 Eggs
  • 1/2 cup plus 1 Tbsp sugar
  • Zest of 1 lemon
  • 4 1/2 oz lemon juice (about 4-6 lemons)
  • 1 stick butter; cold and cubed
  • 8 oz Creme Fraiche
  • 1 pint fresh raspberries
  • 1 pint fresh blueberries
  • 1-2 Tbsp honey
  • Zest and juice of 1 lime
  • 3-4 Fresh mint leaves; thinly sliced


Fill one deep pot with 1-2 inches of water and bring to a simmer. In a medium sized bowl beat eggs with sugar. Add lemon zest and juice and continue to beat until smooth and well combined. Place bowl over hot water. Add cubed butter and whisk frequently to combine. Cook for 10-15 minutes over simmering hot water whisking occasionally to prevent curdling around the edges. Meanwhile, place berries in a medium mixing bowl and toss with honey and salt to taste. Add lime and toss. Set aside to macerate. Once curd is about the consistency of hollandaise or just a tad thicker, place metal bowl in an ice bath and chill for at least ten minutes. You can strain this mixture through a fine mesh strainer if any curdling occurred. Gently blend in creme fraiche to taste. Serve in bowls with 1/4 cup lemon curd topped with berries and garnish with fresh mint.