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Berries With Lemon Custard Sauce

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“A nice, light and refreshing dessert. Good enough to serve to company.”
READY IN:
1hr 45mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Line a sieve with a coffee filter, spoon in the yogurt and let drain for about an hour in the refrigerator.
  2. In a medium saucepan whisk together the egg yolks and sugar.
  3. Add cornstarch, salt, 1 Tbsp lemon zest and lemon juice and whisk together.
  4. Whisk in the milk over medium heat.
  5. Switch to a wooden spoon and cook, stirring constantly, until custard is thickened to the consistency of a thin pudding – about 5-8 minutes.
  6. Bring it up TO the boiling point but DO NOT let it boil.
  7. Remove when it is thickened and immediately pour into a bowl.
  8. Stir in vanilla, let mixture cool for 15 minutes.
  9. Whisk in the yogurt cheese from first step and chill for at least 1/2 hour.
  10. To serve, top berries with chilled custard sauce and garnish with the fresh mint and remaining lemon zest.

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