Lemony Girl Scout Cookie French Toast
Cut deep pockets in bread and fill with one tablespoon lemon curd.
In a medium bowl, whisk together eggs and cream. Dip bread into egg mixture and then into cookie crumbs. Toast on griddle at medium high heat until hot throughout and golden brown.
Serve with sliced berries tossed with a little sugar.
Using a carrot peeler or microplane zester, remove the zest of 3 lemons, being careful to avoid the white pith (it is bitter). Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
Melt butter in a 2 quart saucepan with lemon sugar mixture, lemon juice, and salt. Once melted, add eggs and whisk to combine.
Cook over low heat until thickened (about 20 minutes), stirring constantly. The lemon curd will thicken at about 170 F, or just below simmer. (Be patient. It will come together.) Remove from the heat and cool or refrigerate. Place plastic directly on the surface of the lemon curd to prevent a skin from forming as it cools.