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.
Tweaked this recipe and substituted:
1. Monk Fruit sweetener instead of sugar
2. Used vegan butter instead of regular butter
3. Used biscoff instead of regular graham crackers since it’s my boyfriend’s favorite 😍
4. Added 2 tablespoons of Haiti rum and voila!
***added more lemons (3 in fact) - it wasn’t tart enough and I wanted to add contrast to the flavors between the sweetness of the biscoff and berries. I will add more rum again I think next time
Love this! Served the curd with pavlova, whipped cream and fresh wild berries. Yuuuuuum!
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!
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.
Since raspberries were no longer available, I used Marion berries and blueberries. I also used 1 Tblsp graham crackers. It balanced the tartness nicely.
Did not like this at all. Very grainy and eggy. Not lemony or tart enough.
Very easy, and very good!
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
