In a bowl, beat the butter, sugar and lemon zest with a mixer for about 2 minutes.

Add the 3 eggs, one by one and the lemon juice and mix again. You'll have a mixture that looks curdled.

Transfer mixture to a heavy bottomed saucepan and cook the mixture over low-medium heat. The mixture becomes smooth. Do not allow to boil and stir constantly.This will take about 15 minutes.

The mixture thickens and would leave a path on the back of a spoon.

Transfer the curd into a jar or glass bowl and cover with plastic wrap. Press the plastic wrap onto the surface of the lemon curd to prevent a skim from forming. Cool to room temperature and place bowl in the refrigerator. The curd will thicken further.

Only half of the recipe for the curd is needed for this dessert for two. You can keep the remaining curd in the fridge for 1-2 weeks, or in the freezer for 2 months.

Make 2 desserts, by dividing berries, mascarpone and lemon curd in each 4 portions and start layering. Berries, lemon curd, mascarpone, berries, lemon curd and mascarpone. End with a berry of your choice.