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.
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
How to Make It
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.
Excellent recipe! I served these little parfaits for an Easter brunch and everyone raved! A few hints: 1) Combine all ingredients well, THEN place over heat (don't start heating the pan until you whisk all together well (this will help you not to scramble the eggs). 2) I layered these with cracker on bottom of small cups, then curd, then strawberries & blueberries repeating layers once to end with the berries on top (you really can yield about 8 servings if you go this route). Will absolutely make again; wonderfully refreshing! Enjoy!
This is quite tasty, and very tart.
We only had frozen berries, so zapped them for a short time on low power, but some were still slightly frozen. The crunchy-frozen fruit was actually judged to be a plus, so next time we'll not try to thaw.
It was also thought that maybe vanilla wafer crumbs would be nice to try instead of graham crackers.