In the summer our typical breakfast is low fat vanilla yogurt topped with fresh berries and homemade granola. It's healthy, it's filling, and it's really good. However, I can only eat the exact same breakfast so many days in a row before losing my mind. I still wanted something that was cold and had fruit in it, but I wanted something different.
I found what I was looking for in the most recent issue of Cooking Light Magazine. I love Cooking Light for it's healthier recipes that use everyday ingredients and taste great. A gorgeous picture lemon curd layered with berries was just waiting for me on one of the pages. Now I know that traditional lemon curd has a ton of fat in it, but in true Cooking Light form, they lightened it up. This was also perfect for July's What's Baking? challenge which is hosted by Jaida of Sweet Beginnings. She challenged us to cook with summer fruits.
The lemon curd was tangy and fresh tasting. I added in my fresh fruit and still topped it off with homemade granola. It was a refreshing change from the yogurt I eat most mornings and we ended up getting 6 servings out of it.
Lemon Curd with Berries (adapted from Cooking Light)
¾ c. sugar
½ c. fresh lemon juice
¼ c. fresh lime juiice
¼ t. salt
6 egg yolks
3 T. butter
1 t. lemon zest
1 t. lime zest
1 ½ c. blueberries
1 ½ c. strawberries, sliced
⅓ c. granola (my recipe)
1. Combine the sugar, lemon juice, lime juice, salt, and egg yolks in a small saucepan over medium heat.
2. Heat the mixture until it reaches 180 degrees or it begins to thicken, about 8 minutes. Stir constantly with a whisk while bringing it to temperature. After it reaches 180 degrees remove from heat.
3. Add in the butter and zests, stirring until the butter melts.
4. Pour the curd into a medium bowl. Cover the surface with plastic wrap and chill for at least 3 hours.
5. To serve spoon 2 tablespoons of lemon curd in a small dish, top with 2 tablespoons of blueberries and 2 tablespoons of strawberries. Repeat the layers again and then top with a heaping tablespoon of granola.