So, the inspirations for this dessert came from the luscious blackberries dripping off the vine in my backyard and from some lemons I needed to use up! I also came across a dessert photography contest that I have entered this dessert in – I hope I am chosen as a finalist!
Zesty Lemon Curd
1 cup sugar
2/3 cup freshly squeezed lemon juice (about 4 large lemons)
Zest of 2 lemons
1 tablespoon Limoncello (optional)
½ cup butter
This lemon curd is great, not only as an element to my cheesecake dish, but in many other dishes! For a quick dessert, spread the curd into a baked pie shell, top with whipped cream and fresh fruit. Or, fold in a stabilized whipped cream (cream whipped with some gelatin) to some of the curd and pile in a pie shell. Use as a filling for a cake, a topping for waffles, or in Swedish pancakes. Such a versatile ingredient!
To make the sugared blackberries, simply dip your finger into some sticky syrup, such as agave, honey, or corn syrup. Lightly dab the surface of the blackberry, just enough to make it sticky, but not so much that it is dripping. Roll in granulated sugar immediately. Don't make them too far in advance, as they will turn juicy and sticky.