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Community Recipe
from [marybillingsley]
Lemon Curd with Berries from Coking Light

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


  • 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. 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.

CALORIES: 174 FAT: 81g (sat:4g,mono:2.7g, poly:0.9g) PROTEIN: 2.7g

CARB: 24.4g FIBER: 2.1g CHOL: 169mg IRON: 0.7mg SODIUM: 85mg

CALC: 30mg

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Lemon Curd with Berries from Coking Light recipe