Name: Summer Berry Bake
Total time: PLACEHOLDER
Ingredients: 4 ounces (113 grams) cream cheese (½ package), at room temperature; 1/4 cup lemon curd; 1/4 cup sour cream; 2 cups fresh raspberries; 1 cup fresh blueberries; 1/4 cup packed (1¾ ounces/50 grams) light brown sugar

Why This Recipe Works

Fresh summer berries need very little to bring out their best. Take a lesson from the French: They toss berries in a light, lemony custard and bake them long enough to heat through. We wanted to do the same for our Summer Berry Bake but without the rigmarole of preparing the custard. We blended prepared lemon curd, cream cheese, and sour cream to approximate the custard’s smooth texture and bright, eggy flavor. Dusting the berry and custard mixture with a little light brown sugar enhanced the flavor of the fruit and helped with browning. Broiling the berries and custard in an ovensafe baking dish ensured that the high heat of the broiler didn’t crack the dish.

Before You Begin

Prepared lemon curd can be found on the supermarket shelves near the jams and preserves. If you haven't removed your cream cheese from the refrigerator to bring it to room temperature, you can microwave it for 10 seconds on full power to soften.

Instructions

Adjust oven rack to sit 7 inches below broiler element and heat broiler.

Whisk cream cheese, lemon curd, and sour cream in medium bowl until smooth.

Scatter berries in 1-quart broilersafe gratin dish or tart pan. Spoon cream mixture over berries and gently spread so that mixture covers berries completely. Sprinkle brown sugar evenly over surface, place in oven, and broil until sugar is bubbly and caramelized, 2 to 4 minutes. Serve warm.