Lemon Curd with Berries

By mirelsonp

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 color.

Ingredients

• 2/3 cup sugar
• 1/2 cup fresh lemon juice
• 1/4 cup fresh orange juice
• 1/8 tsp salt
• 6 large egg yolks
• 3 Tbsp butter, cut into small pieces
• 2 tsp grated lemon rind
• 1 1/2 cups blueberries
• 1 1/2 cups raspberries
• 8 tsp graham cracker crumbs

Details

Servings 8

Preparation

Step 1

Combine the first 5 ingredients in a small, heavy saucepan over medium heat. Heat to 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 tablesoons blueberries and 1 1/2 tablespoons raspberries. Repeat layers of curd and berries. Top each serving with 1 teaspoon crumbs.