Mother's Day Dessert

My beautiful mom was over for brunch yesterday and I wanted to make her something special. In the dessert category, she likes raspberries or oranges with chocolate, raspberries with flan, and lemon curd, among other things. Therefore, I decided to combine some of these for what I am naming the Lemon Nell, after my mom.

It is sort of a parfait, sort of a trifle. In wine glasses, I layered lemon curd, raspberries, angel food cake and topped it off with fresh whipped cream and fresh mint from the garden. I made all the ingredients earlier in the morning, then assembled it just before serving. It was simple, summery and very sweet.

First I made the lemon curd, since it takes some time in the fridge. Whisk 4 eggs, 3/4 cup sugar and the juice of 2 lemons in a small saucepan. Add 1 softened stick of unsalted butter and lemon zest from the squeezed lemons. Stir over medium heat 10-12 minutes until thick. Pour curd into small bowl and press plastic wrap directly onto the surface. Refrigerate for at least one hour. This was the first time I've made curd, so I think it will turn out a little smoother next time. It was delicious, but I saw some lumps in it. Think occasional lumpy pudding.

Next, make a simple syrup on the stove of sugar, water, lemon, and a splash of Chambord liquor. Finally, whip cream with a pinch of sugar and about a teaspoon of lemon zest.

You could use Angle Food Cake, sponge cake, etc. Just before serving, tear cake into bite-sized pieces. Put in the simple syrup bowl and press down so all pieces are soaked. In each glass, place a heaping tablespoon of the curd, followed by 3-4 pieces of the soaked cake, and finally a handful of fresh raspberries. Do the next layer in the same order, but start with about twice as much lemon curd. Top raspberries with whipped cream and a mint sprig.