Wednesday, April 2, 2014


This recipe is one I got a couple of years ago from a Cooking Light magazine.

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 up
2 tsp grated lemon rind
1 1/2 cups blueberries
1 1/2 cups raspberries
8 tsp graham cracker crumbs

In a small heavy saucepan over medium heat,  combine sugar, juices, salt, and egg yolks. Heat to 180 degrees or until thick, this will take about 6 minutes; stir constantly with a whisk. Remove immediately from the heat.

Add the butter and lemon rind to the egg mixture stirring until the butter is completely melted. Place curd in a medium bowl. Cover the surface with plastic wrap and cool completely.

Spoon 2 tablespoons of curd into each of 8 small, clear cups. Top each with 1 1/2 tablespoons blueberries and 1 1/2 tablespoons raspberries. Repeat layers of curd and berries. Top each with 1 teaspoonful of the graham cracker crumbs.

Yield: 8 servings
Per serving: 174 calories

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