Lemon Curd with Berries

Made this for dessert last night and everyone at the table, including the men, loved it and asked what was in it! Agree with other comments that calling this a lemon curd is slightly misleading. Maybe we should call it lemon curd mousse because its texture is truly light and very mousse-like. Other than zesting and juicing the lemons, this came together extremely quickly and easily. I did also cut the butter by half (thank you for that recommendation!) and used date sugar instead of white sugar (which I practically never use for health reasons). I combined blackberries, blueberries and thawed strawberries and it was a perfect topping. Will most definitely make this again, especially when I have no inspiration and/or time for anything complicated and lengthy. Great light dessert at the end of any meal.

• Julie F

• Scottsdale, AZ

• 2/20/2023

Nice and silky lemon curd. I followed the directions as written and it came together easily. I made the curd the day before and then on party day, I used it to make a trifle with the macerated strawberries, whipped cream and lady fingers dipped in the strawberry juices. So pretty to see all the layers and so yummy! A nice success. I'll definitely make it again and again.

• nylvod

• NJ

• 7/24/2021

Absolutely delicious. Made exactly has written, Did the entire thing in my Kitchenaide mixer. first used the whisk attachments then the regular mix attachment when blend it all back together. Served with the macerated mixed berries and some whipped cream. This really balances out the tartness. Everyone love it.

• hjsslc

• Salt Lake City

• 3/30/2021

High stakes recipe but totally worth it. It takes a long time to zest and juice the lemons and it's possible to make lemony eggs by heating too fast. That in mind this recipe is so dreamy and lemony and just a hint sweet. I used half the butter just a preference.

• cantaloupealone

• Taipei, Taiwan

• 7/25/2020

I made this for my daughter's bridal shower as a gluten-free dessert option and I should have doubled the recipe. Everyone LOVED it. Certainly not a low fat option, but it was very light tasting while still packing a great lemon punch. Very easy to make after zesting the lemons! I can't wait to make it again.

• fabfaig5

• gillette, nj

• 3/5/2020

What? I cut the butter in half and it still was too buttery. I’ll try with 2/3 a stick next time. Other than that, fabulous!

• sqpt

• Here

• 7/2/2019

This was beautifully fresh and lemony with a lovely light texture despite all the richness. I made a half batch and served it with peak local strawberries that I added a squeeze of lemon juice to while they were macerating. This would make a great summer dinner party dessert served in little bowls or ramekins: you can mostly make it ahead, it looks very attractive, and is light enough to be eaten after a large meal.

• sitagaki

• 6/10/2019

Not low cal or low fat, but indulgently delicious and worth the splurge. Made this for Easter dinner dessert and served it with homemade whipped cream. Really enjoyed the creamy texture and the berries were a great addition that I originally wasn't sure about but turned out to be the perfect addition.

• amywhite

• St. Louis, MO

• 4/22/2019

This was fantastic. I'm gluten free and usually not a big dessert eater. I was making a birthday dinner for my son and sister and felt like dessert should be a part of it. This was so great and everyone loved it. When I brought it out, there was a lot of groaning that people were too full, but everyone finished every bit. I will be making this again soon for sure. My only note is the name is a bit off, it is more of a lemon pudding. Lemon curd pudding?

• galagrant

• California

• 1/15/2019

I inherited mini-size Revere silver bowls, so I had to find something to put in them. Smash hit, picture perfect. I made a half-recipe for small servings. Was beautiful. The whole berries needed to be encouraged with a little jam; whole blueberries and blackberries won't turn juicy by just mixing sugar, like cut-up strawberries will. Yes it's high in calories (you fed the blender with a cut up stick of butter) but it's worth it.

• I_try_hard_sometimes

• Upstate, NY

• 12/28/2018

This is amazingly good! It was hugely popular at the party I took it to. I kept the berries in a separate bowl from the lemon curd, and I made a small card stating “lemon curd with berries” so they knew the two parts went together. The bright colors of the curd and berries made it the prettiest item on the table. And it’s completely different than the usual party foods.

• Anonymous

• Colorado

• 12/27/2018

This is my first lemon curd recipe and it was a hit. I only had black berries to add on top -- and they accented the dessert perfectly. Yum!

• kikisquid

• Napa, CA

• 12/22/2018

This recipe has what seem like extra steps and takes a few more bowls and pots than the average lemon curd, but this is not the average lemon curd. It's so good. I couldn't stop tasting to make sure it was as delicious as I first thought.

• Anonymous

• Dallas

• 10/24/2017

This is absolutely incredible and amazing! A huge hit with my family and our neighbors. My husband thinks it's one of the best things I've ever made. It has a perfect tart / sweet balance and it comes out looking so pretty. I will confess we don't eat dairy in my house so I tried this with coconut oil and it couldn't have worked better. It has a slightly firmer texture this way but still very creamy and heavenly. Will make this again and again!

• smallkitchenbigpans

• Los Angeles

• 7/3/2017

This is delicious. Creamy, fluffy texture. The berries are important for that fresh pop in every bite. A little high on the calories count but it is a dessert, it's gluten free and well worth it.

• laangel1

• Long Beach, Ca

• 5/27/2017