Lemon Curd with Whipped Cream and Berries

Happy Sunday.  Today I am happy to share this beautiful and mouthwatering lemon curd that is layered with whipped cream and is then topped with fresh berries that is sure to be the ultimate summertime dessert.  

The basic recipe for the lemon curd is courtesy of http://www.joyofbaking.com.  I really like this one because it is very simple to do.  Lemon curd is one of those recipes that is extremely versatile.  It is sweet, velvety and delicious on just about everything you decide to put it on!  Great for filling tarts, pies and cakes.   I promise you this lemon curd recipe will become a favorite!  So be sure to give this beautiful dessert a try.

My version layers lemon curd with whipped cream and is topped with fresh berries to elevate the yumminess!!!  The result is a gorgeous and light dessert that your dinner guests will love.

Lemon Curd Recipe


3 large eggs
3/4 cup (150 grams) granulated white sugar
1/3 cup (80 ml) fresh lemon juice(2-3 lemons) (do not use the bottled lemon juice)
4 tablespoons (56 grams) unsalted butter, at room temperature
1 tablespoon (4 grams) finely shredded lemon zest


Recipe Lemon Curd:  In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes

Remove from heat and immediately pour through a fine strainer to remove any lumps. 
Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.

Makes 1 1/2 cups (360 ml).

Note: If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd

Note:  Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.

Read more: http://www.joyofbaking.com/LemonCurd.html#ixzz5C7mXEBX8
Follow us: @joyofbaking on Twitterjoyofbaking on Facebook

Perfect Whipped Cream Recipe 


  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered 
  • 1/2 teaspoon vanilla 


1. Place mixer bowl and whisk in freezer for at least 20 minutes to chill. 
2. Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk
    on high speed until medium to stiff peaks form, about 1 minute. 
3. Do not over beat. 

I hope you give this easy and delicious recipe a try.  It will be your go to for summer entertaining.

Thank you for topping by today.


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  1. I always had the impression that lemon curd was complicated to make but you have given me confidence to try this. And it looks amazing. So refreshing! https://theblushbloom.com/the-coterie/

  2. What a gorgeous display! Food ALWAYS tastes even better when the colors and textures are so alluring!!! I might have a hard time remembering that I’m a lady when I’d sit down to scarf this up! 😋

  3. YUM! This looks so delightful and fresh. I love lemon. Pinning this for sure. My man will love it! Hugs and blessings, Cindy

  4. I love lemon curd and your tablescape is beautiful. I have made a recipe similar to this before but will entertain the idea of trying it out.
    Kari @ Me and My Captain

  5. You had me at lemon! Anything lemon is perfect for me. Pinning this one. Thanks so much!
    Kathleen at thelavenderbouquet.blogspot.com

  6. Beautiful! Thanks for sharing at Home Sweet Home!


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