Serves 4

1 teaspoon unflavored gelatin
2 large eggs
1/2 cup sugar
1/2 cup low fat buttermilk
1/2 cup fresh squeezed lemon juice
Zest from one lemon
1 cup fresh mixed berries such as strawberries, blueberries, raspberries, and blackberries

Pour 1/4 cup of lemon juice into a small bowl and sprinkle the gelatin over the top. Let stand at room temperature about 10 minutes to soften.

In a medium saucepan, whisk together the eggs and sugar until light in color and thickened, about 2 minutes. Mix in the remaining 1/4 cup lemon juice, lemon zest, and buttermilk. Cook over medium heat, stirring with a spatula, until the mixture just comes to a boil. It will thicken slightly. Remove from heat and add the gelatin/lemon juice. Stir until the gelatin is completely dissolved.

If your berries are large, you may want to cut them in half or in quarters. Divide the berries among four shallow 1/2-cup crème brûlée dishes or ramekins. Pour the custard over the berries. Chill in the refrigerator until set, about one and a half hours.