Lemon Curd with Berries

  • mulletkitty Posted: 07/07/12
    Worthy of a Special Occasion

    Did not like this at all. Very grainy and eggy. Not lemony or tart enough.

  • PongoUSA Posted: 04/15/12
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    very great flavor, easy to prepare. Used Meyer lemons from the backyard. One point : the recipe pic is kinda deceptive, it shows at least two portions in one glas, prob even three. Great recipe though

  • Toothpicker82 Posted: 08/04/12
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    Since raspberries were no longer available, I used Marion berries and blueberries. I also used 1 Tblsp graham crackers. It balanced the tartness nicely.

  • cille17 Posted: 07/04/12
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    Very easy, and very good!

  • CindyW Posted: 11/11/12
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    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.

  • soomonty Posted: 08/08/14
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    Love this! Served the curd with pavlova, whipped cream and fresh wild berries. Yuuuuuum!

  • jmeleeS Posted: 04/21/14
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    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!


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