Lemon Curd with Berries

By Reen

Cooking Light May 2012

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

Details

Cooking time 120mins
Adapted from keyingredient.com

Preparation

Step 1

1. 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.

Nutritional Information
Amount per serving

Calories: 174
Fat: 8.1g
Saturated fat: 4g
Monounsaturated fat: 2.7g
Polyunsaturated fat: 0.9g
Protein: 2.7g
Carbohydrate: 24.4g
Fiber: 2.1g
Cholesterol: 169mg
Iron: 0.7mg
Sodium: 85mg
Calcium: 30mg