Recipe excerpted from Modern Comfort Food by Ina Garten. With four tablespoons of limoncello and a generous amount of lemon zest, this is the perfect sweet for lemon dessert lovers.

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary test

hands-on:
20 mins
total:
3 hrs 40 mins
Servings:
6
Yield:
3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the cream, 1 cup of the sugar, the lemon zest, and salt in a medium saucepan.* Bring to a boil over medium-high, stirring with a wooden spoon to dissolve the sugar. Lower heat to a vigorous simmer and cook 6 minutes, without stirring. (Watch the mixture carefully. If it begins to boil up toward the edge, take the pan off the heat for a few seconds before continuing to simmer.)

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  • Off the heat, stir in the lemon juice and 2 tablespoons of the limoncello; set aside 20 minutes. Strain mixture through a fine-mesh sieve into a 4-cup glass measuring cup, pressing on zest to release as much liquid as possible. Discard zest. Divide mixture evenly among six 8- to 10-ounce glasses or bowls. Refrigerate, uncovered, 3 hours or until firm. Or cover with plastic wrap and refrigerate up to 3 days.

  • Thirty minutes before serving, combine raspberries, strawberries, the remaining 2 tablespoons sugar and limoncello in a bowl and allow to macerate. To serve, spoon the berries and their juices onto the custards. Serves 6.

*

Don't use a saucepan smaller than 6 inches round and 5 inches tall.

Tips

Zest the lemons with a rasp. Cold, firm lemons are easier to zest than soft ones.

Nutrition Facts

597 calories; fat 44g; cholesterol 136mg; saturated fat 28g; carbohydrates 47g; mono fat 11g; poly fat 2g; trans fatty acid 1g; insoluble fiber 2g; sugars 44g; protein 4g; vitamin a 1775IU; vitamin c 26.7mg; riboflavin 0.2mg; niacin equivalents 0.3mg; vitamin b6 0.1mg; folate 17.7mcg; vitamin b12 0.2mcg; sodium 80mg; potassium 198mg; calcium 91mg; iron 0.4mg.
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