Lemon Curd over Biscotti Crumbs with Fresh Berries
Ingredients
- 1/3 cup sugar
- 9 large egg yolks, room temperature
- 2/3 cup fresh-squeezed lemon juice
- 1 tablespoon grated lemon zest
- 2 teaspoons rosemary leaves (*See Cook's Note)
- 8 tablespoons unsalted butter, in small pieces and at room temperature
- 3 cups mixed berries (2 pints, different kinds)
- 1 1/3 cups crumbled biscotti
Instructions
Lemon Curd over Biscotti Crumbs with Fresh Berries serves 6 original recipe by Food Network.
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