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.
Love this! Served the curd with pavlova, whipped cream and fresh wild berries. Yuuuuuum!
Read MoreExcellent 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!
Read MoreThis 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.
Read MoreSince raspberries were no longer available, I used Marion berries and blueberries. I also used 1 Tblsp graham crackers. It balanced the tartness nicely.
Read MoreDid not like this at all. Very grainy and eggy. Not lemony or tart enough.
Read MoreVery easy, and very good!
Read Morevery 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
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