no bake lemon custards with strawberries

By dhoffmanlatter

Ingredients

• FOR THE CUSTARDS:
• 2 cups heavy cream
• ⅔ cup granulated sugar
• 2 teaspoons finely grated lemon zest (from 1 to 2 lemons)
• Pinch of fine sea salt
• ⅓ cup fresh lemon juice (from 2 to 3 lemons)
• FOR THE STRAWBERRY TOPPING:
• 1 cup sliced strawberries
• 1 to 2 teaspoons granulated sugar
• Freshly ground black pepper, for serving

Preparation

Step 1

In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.
Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.
Refrigerate, uncovered, until set, at least 3 hours.
As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.
To serve, top each lemon custard with some strawberry topping and grind black pepper on top.