One of the things I love about the changing of seasons is the way it affects what comes out of my kitchen. In the winter I want heavier, more dense desserts like brownies and cakes. Once the weather warms up, I want lighter desserts, ice creams, and puddings. This lemon cream is so light yet packed full of flavor, so it's a perfect dessert for a warm spring or summer day. You can make the lemon curd ahead of time and then whisk the cream into it right before layering with the graham crackers and serving. It's just light enough that there's no need to feel guilty about a second serving :)
Lemon Cream with Graham Crackers & Sea Salt
3 eggs
2/3 cup sugar
2 tsp finely grated lemon zest
1/2 cup fresh lemon juice
2 Tbsp unsalted butter, cut into pieces
1 1/2 cups chilled heavy cream
graham crackers, crumbled
flaky sea salt (such as Maldon)
Cook eggs, sugar, and lemon juice in a medium saucepan over medium heat, whisking constantly, until thickened (mixture should coat a spoon), 8-10 minutes. Remove from heat and add butter pieces, whisking constantly and working quickly, until mixture is smooth. Transfer lemon curd to a medium bowl, cover, and chill at least 2 hours.
Just before serving, whisk cream into lemon curd. Layer lemon cream and graham crackers in small glasses or bowls, starting and finishing with graham crackers. Top with lemon zest and sea salt. Serves 4.
source: Bon Appétit, February 2014
