Lemon Curd Whip with Berries





About this Recipe

Recipe from Bake with Anna Olson
by Random House, 2016

A homemade lemon curd is a handy dessert item to have on hand – tart, and refreshing, it is folded into whipped cream and layered with berries here.
NOTES: The curd will keep, refrigerated, for up to three weeks.


For Dessert:

  • 1 cup (250 mL) chilled lemon curd (recipe follows)
  • ¾ cup (175 mL) whipping cream, Lemon Curd

    Makes about 3 cups (750 mL) of curd

    • 1 cup (225 g) unsalted butter
    • 1 2/3 (340 g) cups sugar
    • 3 tbsp (45 mL) finely grated lemon zest
    • 4 large eggs
    • 1 cup (250 mL) fresh lemon juice (about 4 large lemons)
    • 1 tsp cornstarch

    Step by Step Instructions

    Step 1

    Melt the butter, sugar and lemon zest in a saucepot over medium heat until the butter melts fully (the sugar will not dissolve at this point). Whisk the eggs lemon juice and cornstarch together and whisk this into the pot. Continue to whisk the curd over medium heat until it thickens and just begins to bubble, about eight minutes. Pour this through a strainer and cover the surface of the curd with plastic wrap. Cool the curd to room temperature, then chill completely.