Lemon Custard should be prepared the day before serving in order for the custard to fully set.
Preparation Time, 20 minutes, Total Time Including Refrigeration: 3 hrs 40 mins
Servings: 6 Yield: 3-1/2 Cups
Note: I needed 8 Servings so I increased the recipe, ingredient amounts for 8 in parentheses. I used strawberries and raspberries but blueberries or blackberries would also work well.
3 cups (4-1/2) heavy cream
1 cup (1-1/2) plus 2 (3) tablespoons sugar
1 (1-1/2) tablespoon lemon zest (2 to 3 lemons)
¼ (1/2) teaspoon kosher salt
⅓ (1/3 c plus 2-2/3 T) cup lemon juice
2 (3) tablespoons limoncello liqueur
1 (1-1/2) cup fresh raspberries, picked over
1 (1-1/2) cup sliced fresh strawberries
3 T Grand Marnier (or limoncello)
Combine the cream, 1 (1-1/2) 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.
Off the heat, stir in the lemon juice and limoncello and set aside for 20 minutes. Strain the 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 (or eight) 8- to 10-ounce glasses or bowls. Allow to cool on the counter and then refrigerate, covered with plastic wrap, either overnight or up to 3 days.
Thirty minutes before serving, combine raspberries, strawberries, the remaining 3 tablespoons sugar and 3 T Grand Marnier or limoncello in a bowl and allow to macerate. To serve, spoon the berries and their juices onto the custards.
*Don't use a saucepan smaller than 6 inches round and 5 inches tall.
Adapted from:
English Lemon Posset - Barefoot Contessa
https://www.bhg.com/recipe/english-lemon-posset/