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.
Lemon Curd with Berries
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.
Yield: Serves 8
Total:
Recipe from
More From Cooking Light
Recipe Time
Hands On:
14 Minutes
Total:
2 Hours
Nutritional Information
Amount per serving
- Calories: 174
- Fat: 8.1g
- Saturated fat: 4g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 0.9g
- Protein: 2.7g
- Carbohydrate: 24.4g
- Fiber: 2.1g
- Cholesterol: 169mg
- Iron: 0.7mg
- Sodium: 85mg
- Calcium: 30mg
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
Preparation
- 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.
Lemon Curd with Berries Recipe at a Glance
- COURSE: Desserts, Puddings/Custards
- CONVENIENCE: Entertaining, Make-Ahead
- MAIN INGREDIENT: Eggs
- DIETARY CONSIDERATION: Low Sodium
- PUBLICATION: Cooking Light
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