Lemon Curd with Berries from Coking Light

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: 8 servings
Community Recipe from


  • 2/3 cup(s) granulated sugar
  • 1/2 cup(s) fresh lemon juice
  • 1/4 cup(s) fresh orange juice
  • 1/8 teaspoon(s) salt
  • 6 large egg yolks
  • 3 tablespoon(s) butter cut into small pieces
  • 2 teaspoon(s) grated lemon rind
  • 1 1/2 cup(s) fresh blueberries
  • 1 1/2 cup(s) fresh raspberries
  • 8 teaspoon(s) graham cracker crumbs


  1. 1. Combine the first 5 ingredients in a small, heavy saucepan over medium heat. Heat to about 180 degrees 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 of graham cracker crumbles.

  2. CALORIES: 174 FAT: 81g (sat:4g,mono:2.7g, poly:0.9g) PROTEIN: 2.7g
  3. CARB: 24.4g FIBER: 2.1g CHOL: 169mg IRON: 0.7mg SODIUM: 85mg
  4. CALC: 30mg
October 2012

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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