Lemon Curd with Berries

Lemon Curd with BerriesRecipe
Photo: Johnny Autry; Styling: Cindy Barr
In this custard, citrus juice stands in for milk as the base liquid, thickened by egg yolks. Butter gives the curd a glorious sheen. Garnish with mint leaves for a spot of green color.


Serves 8
Total time: 2 Hours

Recipe from

Cooking Light

Recipe Time

Hands-on: 14 Minutes
Total: 2 Hours

Nutritional Information

Calories 174
Fat 8.1 g
Satfat 4 g
Monofat 2.7 g
Polyfat 0.9 g
Protein 2.7 g
Carbohydrate 24.4 g
Fiber 2.1 g
Cholesterol 169 mg
Iron 0.7 mg
Sodium 85 mg
Calcium 30 mg


2/3 cup sugar
1/2 cup fresh lemon juice
1/4 cup fresh orange juice
1/8 teaspoon salt
6 large egg yolks
3 tablespoons butter, cut into small pieces
2 teaspoons grated lemon rind
1 1/2 cups blueberries
1 1/2 cups raspberries
8 teaspoons graham cracker crumbs


1. Combine the first 5 ingredients in a small, heavy saucepan over medium heat. Heat to 180° or until thick (about 6 minutes), stirring constantly with a whisk; remove from heat. Add butter and rind, stirring until butter melts. Place curd in a medium bowl. Cover surface of curd with plastic wrap, and chill completely. Spoon 2 tablespoons curd into each of 8 small cups. Top each serving with 1 1/2 tablespoons blueberries and 1 1/2 tablespoons raspberries. Repeat layers of curd and berries. Top each serving with 1 teaspoon crumbs.