PREPARATION AND SERVICE 80 mins 4 servings Print Lemon Curd Preparation Place into mixing bowl the eggs, egg yolks, lemon juice, sugar, grated lemon peels and vanillin. Place bowl over hot water, and whisk continuously. Slowly add pieces of butter, while continuing to whisk. Use mesh sieve to separate the hard pieces from the lemon curd. Place lemon curd aside to cool to room temperature. Use mixer to whip heavy cream until it is thickened. Add the lemon curd and continue whipping. Lemon curd is now ready. Biscotti Savoiardi with Strawberry Lemon Sorbet Preparation Put into food processor jar, cold water, Chef Ready® Semi Dried Strawberry and Chef Ready® Oven Dried Lemon. Use the processor to blend and cut fruits into fine pieces. Strain hard pieces from sorbet. Break biscotti savoiardis into two; soak pieces in sorbet. Service Place at the bottom of glass cup a layer of lemon curd. Place biscotti soaked in sorbet as a second layer. Repeat this layering of lemon curd and biscotti steps for a second time. Let dessert rest in refrigerator for 6-8 hours. Service.