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Photo: Johnny Autry; Styling: Cindy Barr Photo by: Photo: Johnny Autry; Styling: Cindy Barr

Lemon Curd with Berries

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.

Cooking Light MAY 2012

  • Yield: Serves 8
  • Hands-on: 14 Minutes
  • Total: 2 Hours

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.

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
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Lemon Curd with Berries Recipe

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