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Lemon Curd with Berries

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 14 mins
Total time 2 hrs
Yield Serves 8
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.