To keep up with the fruity recipes theme, I decided to make this lemon curd
with raspberries and blueberries. This super flavorful dessert only has 174
calories per serving. Not bad for such a tasty and simple recipe.
Seriously, it took me just a few minutes to put this together, a few minutes
on the stove, then I put it in the fridge and served it once it was cold.
Looking at the pretty yellow glasses with the berries just makes me happy.
Once you’ve tried this recipe, you’ll never buy lemon curd from a jar again.
It’s that good, I promise.
Recipe from Cooking Light, May 2012
- 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
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.