This curd is sweet, tart, and versatile: Pipe it into a cupcake, slather it in between layers of ladyfingers and whipped cream, or use it as a base for a fruit tart.

Yield: 5–6 servings

Add eggs, yolk, sugar, lemon zest, and lemon juice to a non-reactive medium bowl. Bring 2 inches of water to a simmer in a saucepan. Place bowl over saucepan, whisking constantly, until egg mixture reaches 170˚F.

Slowly add cubes of butter, continuing to whisk constantly, until butter has dissolved. Press Saran wrap on top of curd and refrigerate until serving.

Add berries to a bowl and toss gently. Serve with cold lemon curd.