Lemon Curd with Berries

9 Reviews
ADD YOUR REVIEW
Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
14 Mins
Total Time
2 Hours
Yield
Serves 8
By David Bonom
May 2012
RECIPE BY Cooking 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.

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

Nutritional Information

  • Calories 174
  • Fat 8.1g
  • Satfat 4g
  • Monofat 2.7g
  • Polyfat 0.9g
  • Protein 2.7g
  • Carbohydrate 24.4g
  • Fiber 2.1g
  • Cholesterol 169mg
  • Iron 0.7mg
  • Sodium 85mg
  • Calcium 30mg

How to Make It

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.

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Ratings & Reviews

soomonty's Review

mulletkitty
August 08, 2014
Love this! Served the curd with pavlova, whipped cream and fresh wild berries. Yuuuuuum!

jmeleeS's Review

PongoUSA
April 21, 2014
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!

Tinkerbell0914's Review

SueBee888
July 22, 2013
N/A

CindyW's Review

Tinkerbell0914
November 11, 2012
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.

Toothpicker82's Review

jmeleeS
August 04, 2012
Since raspberries were no longer available, I used Marion berries and blueberries. I also used 1 Tblsp graham crackers. It balanced the tartness nicely.

mulletkitty's Review

cille17
July 07, 2012
Did not like this at all. Very grainy and eggy. Not lemony or tart enough.

cille17's Review

Toothpicker82
July 04, 2012
Very easy, and very good!

SueBee888's Review

CindyW
June 20, 2012
N/A

PongoUSA's Review

soomonty
April 15, 2012
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