Blcc Berries Lemon Curd Cakes Recipes

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LEMON CURD WITH BERRIES



Lemon Curd with Berries image

This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture.

Provided by Nick Nutting

Categories     Bon Appétit     Dessert     Lemon     Lemon Juice     Berry     Strawberry     Blueberry     Blackberry     Raspberry     Summer     Spring     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 7

2 tablespoons finely grated lemon zest
1 cup fresh lemon juice
3/4 cup plus 1-2 tablespoons sugar
6 large eggs
Pinch of kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into pieces
2 cups mixed berries

Steps:

  • Bring lemon zest, lemon juice, and 1/4 cup sugar to a bare simmer in a large heavy saucepan over medium heat, whisking to dissolve sugar, then remove from heat.
  • Whisk eggs, salt, and 1/2 cup sugar in a large bowl until light and thick, about 1 minute. Whisking constantly, gradually pour about one-quarter of hot lemon mixture into egg mixture, then, whisking constantly, incorporate egg mixture into remaining lemon mixture in saucepan. Cook over medium heat, whisking constantly, until lemon curd is opaque and thick enough to hold the marks of the whisk, about 2 minutes.
  • Scrape lemon curd into a blender. With motor on medium speed, add butter a piece at a time, waiting until each piece is fully incorporated before adding the next, until the butter is emulsified and curd is light and thick.
  • Transfer lemon curd to a large nonreactive bowl and cover with plastic wrap, pressing directly against surface so a skin doesn't form. Chill until cold, at least 2 hours.
  • Toss berries and remaining 1-2 Tbsp. sugar in another large bowl. Let sit until some juices have accumulated, 25-30 minutes. Spoon curd into bowls and top with berries and their juices.
  • Do Ahead
  • Lemon curd can be made 2 days ahead. Keep chilled.

BERRIES, LEMON CURD CAKES (RACHAEL RAY)



Berries, Lemon Curd Cakes (Rachael Ray) image

Super quick fix summery dessert! So simple yet delicious! A 30 Minute meal for moms by Rachael Ray. Feel free to add some blueberries for a great, festive, red-white-blue dessert for a July 4th celebration!

Provided by januarybride

Categories     Tarts

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

4 small individual sponge cakes, sold in packages of 6 on baking aisle
1 (8 ounce) jar lemon curd
1/2 pint raspberries
1/2 pint strawberry, hulled and sliced
4 tablespoons whipped cream (the canister kind, as this will be a pretty garnish)
2 teaspoons lemon zest

Steps:

  • Arrange sponge cake on serving dish.
  • Remove lid from lemon curd jar and heat in microwave 30 seconds on high to warm and loosen.
  • Fill cakes with curd sauce.
  • Top curd sauce with berries, 1 pretty dollop of whipped cream and a sprinkling of lemon zest.

Nutrition Facts : Calories 1360.6, Fat 13.4, SaturatedFat 4.1, Cholesterol 467.4, Sodium 647.8, Carbohydrate 287.2, Fiber 5.8, Sugar 171.4, Protein 25.5

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