Hi, I'm Anna Maria de Freitas from the The Harrison House Suites, Tucker House Inn and Coho Restaurant in Friday Harbor, San Juan Island. Today, I'm going to show you how to make some lemon desserts using fresh lemons. They will be prefect for your holiday entertaining or for any large parties. We're going to use lemon curd as the basis for these desserts. So, if you'd like to join me over at the stove, I'll start with the lemon curd. And then, we'll come back here and I'll show you how to plate them. Okay, so, now, we're going to make our lemon curd and I have some lemon juice, and we're just going to heat this up. And you notice, I have a thermometer in here, because we're going to be temping this to about a 170 degrees. And so, we're just going to let that slowly heat. And I have two eggs and an egg yolk here, we're just going to whisk these together. And I'm going to add a little bit of sugar, and some salt, and whisk that together. And I'm going to take my lemon juice off the heat, when I add my eggs, I'm going to let this cool down just a little bit. Okay, so, now, we're going to put the eggs in my lemon juice. And I'm just going to stir constantly till it's a 170 degrees, or when the back of the spoon is coated by the lemon curd. And making custards is a, it takes a little bit of patience, but it's always worth it. So, why don't you meet me back at my other station and I'll show you how to plate this and finish this custard. So, here's our lemon curd and I'm going to strain this, before I finish it off with some butter, cream and a little bit of vanilla. And sometimes if you strain it, you might get some raw pieces of lemon or some lemon pits. You want to make sure you have a really smooth custard. Yeah, see there was just a few little pieces of egg yolk that you wanted to get rid of. You want to save all this wonderful curd for our desserts. So, I have a little bit of butter here, I'm going to add to this, let the butter combine. It's going to give our curd some silkiness and some, a great mouth feel. So, we're going to get that all incorporated, before we add the cream and the vanilla, because we don't want to cool the curd down too much. O.k., so, a little shot of cream and a little vanilla. So, you want to just set this in the refrigerator, you want to put some film or Saran on top. This is one that I made earlier, and you can see how thick and lovely it got when it set, so. So, now, we're going to assemble our dessert, we're going to do four desserts. This is just a pâte sucrée, a sweet pastry crust, and we're going to add some of this delicious lemon curd. And we're going to top it off with some raspberries and a little mint leaf for some garnish. So, there you have one. So, this is a little tulip cup made with some filo, you can buy them prepared, but they're pretty easy to make as well. And I just have some whipped cream, a little Chantilly cream, that I added some vanilla and some confection sugar. So, we're going to put a little lemon curd in here, finish it off with a little dollop of cream. And I have some fresh flowers, just for a little bit of color, just some edible rose petals. And now, we're going to make a little trifle, using our lemon curd. So, I have pound cake, this is a coconut pound cake, we're just going to do this diced. You can use cookie crumbs, you can use pretty much anything, shortbread. And we're going to put a little bit of lemon curd down. Then, I have some lovely berries, this is some tayberries, so put a little of those, a few of those down. And a dollop of whipped cream. So, I'm just going to layer this. And you can make this in a big trifle bowl, but I like doing individual ones, because if you're doing it for a large party. It's nice to have a variety of desserts to show off on a large table. And a tayberry for garnish. And now, we're going to do a little parfait, so with some lemon curd and some whipped cream. And we're going to layer it. So, you can see, how you can make one base and gets lots of little desserts out of them. In this one, we're going to use some blueberries, just for something a little different and some whipped cream, of course. All here, and we'll put another layer,and some more blueberries. And then, we're going to finish it off with some whipped cream. And we'll finish it off with a little blueberry, some mint. So, here you have it, some fresh lemon desserts, perfect for large parties and entertaining. This is Anna Maria de Freitas, buon appetito.