Tag: Lemon Curd

Baked Berries with Lemon Curd and Coconut Topped with Homemade Whipped Cream

by Pam on May 15, 2013

We had friends over for dinner and I wanted to make a light and tasty dessert with what I had on hand. I decided to toss together some strawberries, raspberries and blueberries with some warm lemon curd and coconut. I baked the mixture then served it warm with homemade whipped cream. This dessert was wonderful – light, tart, sweet, and creamy. It was great on it’s own or it would be wonderful over pound cake too. It was a big hit with all of us, especially my daughter, who LOVED it!

Preheat the oven to 350 degrees. Coat a baking dish with cooking spray (I used coconut oil spray).

Toss the sliced strawberries together with the blueberries, and raspberries into a large bowl. Heat the lemon curd in the microwave for about 30 seconds. Drizzle on the berries then toss to coat them evenly. Pour into the prepared baking dish then sprinkle with coconut.

Place into the oven and bake for 15 minutes. Remove from the oven and let it cool.

While the berries are baking, pour the heavy cream into a bowl along with the powdered sugar and vanilla. Using a beater, mix on high until the whipping cream is thick and fluffy.

Spoon the berries into small bowls then top with whipped cream. Serve immediately. Enjoy.

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Baked Berries with Lemon Curd and Coconut Topped with Homemade Whipped Cream

Yield: 6

Prep Time: 10 min.

Cook Time: 15 min.

Total Time: 25 min.

Ingredients:

2 cups of strawberries, sliced
1 cup of blueberries
1 cup of raspberries
1/4 cup of lemon curd, heated
2-3 tbsp sweetened coconut
Half a pint of heavy cream
2-3 tbsp powdered sugar
1/2 tsp vanilla extract

Directions:

Preheat the oven to 350 degrees. Coat a baking dish with cooking spray (I used coconut oil spray).

Toss the sliced strawberries together with the blueberries, and raspberries into a large bowl. Heat the lemon curd in the microwave for about 30 seconds. Drizzle on the berries then toss to coat them evenly. Pour into the prepared baking dish then sprinkle with coconut.

Place into the oven and bake for 15 minutes. Remove from the oven and let it cool.

While the berries are baking, pour the heavy cream into a bowl along with the powdered sugar and vanilla. Using a beater, mix on high until the whipping cream is thick and fluffy.

Spoon the berries into small bowls then top with whipped cream. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

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Lemon cake with lemon curd buttercream

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This light lemon cake with lemon curd buttercream is sweet and citrusy and only takes 35 mins to bake. With a sweet syrup glaze and a creamy lemon buttercream topping, this cake is delicious. The buttercream frosting combines butter, icing sugar and lemon curd for a light and fluffy coating. The sponge is soft and moist, even more so with the syrup and is full of grated lemon zest which gives it a natural lemon flavour throughout. Decorate with drizzles of lemon curd and it’s ready to be enjoyed.

Editor’s pick
Make in advance

That’s goodtoknow

This seems like a lot of syrup, but it makes the cake deliciously moist. If possible, use solid-based tins, so that no syrup leaks out.

Ingredients

For the cake:

250g butter, softened
250g caster sugar
250g self-raising flour
4 medium eggs
2tbsps milk
Finely zested rind of
2 lemons

For the syrup:

4 level tbsps caster sugar
Juice of 2 lemons

For the filling:
For the frosting:

125g unsalted butter
250g icing sugar
4 level tbsps lemon curd

For the decoration:
You will also need:

2 x 18cm (7in) round sandwich tins, buttered and base lined
Small disposable piping bag

Method

Set the oven to 180°C/350°F/Gas Mark 4.
To make the cake: Beat the butter, add to the remaining ingredients and beat until smooth.
Divide the mix between the 2 tins and level the surface. Bake in the centre of the oven for 30-35 minutes, until they’re just firm to the touch in the centre then remove them from the oven.
To make the syrup: Pour 4tbsps water into a small pan and add the caster sugar. Place on a low heat and stir until the sugar dissolves. Increase the heat and bring the mixture to the boil. Allow it to boil rapidly for 1 minute, then remove the pan from the heat and add the lemon juice.
Remove cakes from the oven and immediately pour over the syrup, half over each cake. Leave in the tins for about 10 minutes, until all the syrup has soaked in, then transfer to a wire rack to cool completely.
Sandwich the 2 cakes together with the lemon-curd filling.
To make the frosting: Beat the butter until very soft, then add remaining ingredients and beat until the mixture is smooth and fluffy. Spread the frosting over the top and sides of the cake.
To decorate, spoon lemon curd into the piping bag, cut off the end to create a small hole and drizzle in a zigzag over the top of the cake.

By Woman’s Weekly

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Nutritional information per portion

Calories 544(kcal)
Fat 29.0g
Saturates 17.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Lemon Curd “Lite” Not Light

I’m calling this lemon curd “lite” because it does have less
fat than most traditional recipes, but that doesn’t mean it’s a “light” recipe.
Calling this recipe “lite” is kind of like calling thin-crust pizza,
“low-carb.” It’s all relative.

Speaking of relative, as I mention in the video,
this would make a great holiday gift, so even if you’re not a big fan of lemon,
pay attention nonetheless.

Above and beyond the nominally fewer calories, I really like
the appearance and texture of this style lemon curd better anyway. Recipes that
contain all yolks instead of whole eggs, and up to twice as much butter, are
just too rich and heavy for my taste.

Since this is typically served as a sauce for things like
gingerbread and scones, or as a filling for cakes, I don’t see the advantages
of an overly heavy concoction. The one exception for me would be pies and
tarts, where you probably do want the more hardcore variations.

I know a lot of you get nervous when whisking eggs over heat
is involved, but as you’ll see, this is really simple to do. Besides, if
tragedy does strike, and you get a few pieces of overcooked eggs in the
mixture, simply put it through a strainer before adding the zest and butter. No
one will ever know! With the holidays right around the corner, I hope you give
this easy, old-fashioned lemon curd I try. Enjoy!

Ingredients for about 1 1/2 cups Lemon Curd:

3 whole large eggs

3/4 cup white sugar

2/3 cup freshly squeezed lemon juice

1 1/2 tbsp freshly grated lemon zest

5 tbsp unsalted butter, room temp, cut in 3 or 4 pieces