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Lemon Curd with Mixed Berries



Yes I’m officially 28 today and I’m still not sure how I feel about it all.

Okay so the 30’s might be considered the new 20’s (least that’s what I tell myself), but I’m still not excited on the whole idea of getting yet another year older!  I’ll no longer be considered a “young adult”, I may have to retire my unhealthy shopping sprees at Forever 21 and, worst of all, I won’t be able to call myself a “20-something” anymore!  Major crisis!

Alright so clearly I’m over-exaggerating (just a tad), but least I have two more years of 20-something bliss where I can live it up without a single worry in the world.

Until I get married.
And have babies.



So lets focus on the real issue at hand.  I made curd for the first time…and actually liked it!  I don’t know about you but the word “curd” sounds anything but appealing and to be honest I really didn’t know what it was until I saw this recipe in my Cooking Light magazine.  Ohh it does not disappoint people!  It tasted like a cross between yogurt and pudding with a fluffiness that reminded me of whip cream.  Seriously what’s NOT to love??

The granola topping gave this the perfect added crunch, but feel free to try crumbled graham crackers or vanilla wafers if you’d like.  And as you know from yesterday’s post, fruit is in high abundance right now and just looks beautiful!  Top it off with a sprig of mint and you’ve got the perfect sweet treat to impress your guests for brunch.
Lemon Curd with Mixed Berries   Print Recipe adapted from Cooking Light Serves: 8 servings Ingredients

  • ⅔ cup sugar
  • ½ cup fresh lemon juice
  • ¼ cup fresh orange juice
  • ⅛ tsp. salt
  • 6 large egg yolks
  • 3 Tbsp light butter, cut into small pieces
  • 2 tsp. grated lemon zest
  • 1½ cups blueberries
  • 1½ cups raspberries
  • 3 Tbsp granola (I used Special K low-fat granola)


  1. In a small saucepan over medium heat, combine sugar, lemon juice, orange juice, salt and egg yolks. Stir constantly with a whisk for about 6 minutes until mixture is thick; remove from heat.
  2. Add butter and lemon zest and continue to stir until butter is melted. Pour the mixture into a bowl, cover with plastic wrap and place in the fridge until cooled completely.
  3. Once chilled, spoon 2 tablespoons of curd into 8 small cups (or 2 large dishes if so desired), followed by a layer of blueberries and raspberries. Repeat these layers and top with granola, berries and a tiny sprig of mint. Enjoy!

Nutritional Information Serving Size: 1 small cup • Calories: 174 • Fat: 7 g • Carbs: 24.4 g • Fiber: 2.1 g • Protein: 2.7 g • WW Points+: 5 pts 3.5.3208

Posted by: Dr.Health

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