Lemon Curd with Mixed Berries

  • 2/3 cup sugar
  • 1/2 cup fresh lemon juice
  • 1/4 cup fresh orange juice
  • 1/8 tsp. salt
  • 6 large egg yolks
  • 3 Tbsp light butter, cut into small pieces
  • 2 tsp. grated lemon zest
  • 1 1/2 cups blueberries
  • 1 1/2 cups raspberries
  • 3 Tbsp granola (I used Special K low-fat granola)

In a small saucepan over medium heat, combine sugar, lemon juice, orange juice, salt and egg yolks.  Stir constantly with a whisk for about 6 minutes until mixture is thick; remove from heat.  Add butter and lemon zest and continue to stir until butter is melted.  Pour the mixture into a bowl, cover with plastic wrap and place in the fridge until cooled completely.
Once chilled, spoon 2 tablespoons of curd into 8 small cups (or 2 large dishes if so desired), followed by a layer of blueberries and raspberries.  Repeat these layers and top with granola, berries and a tiny sprig of mint.  Enjoy!