Califonia Bountiful

Lemon curd with rhubarb sorbet

In a word: refreshing! This dessert recipe comes from chefs Moriah Robison and Rayne Frey of Tabu Grill in Laguna Beach.

Executive Chefs Moriah Robison and Rayne Frey
Tabu Grill, Laguna Beach

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Lemon curd
1 cup sugar
2/3 cup lemon juice
3 eggs
1/4 cup unsalted butter, softened

Rhubarb sorbet
4 to 5 stalks rhubarb, chopped
2 1/2 cups water
2 cups sugar
2 tsp. lemon zest
1 tsp. grated ginger

Garnishes (optional)
6 tbsp. high-quality white chocolate, shaved
Mint sprigs


For curd: Whip sugar, lemon juice and eggs over a double boiler until thick and frothy. Whip butter in a mixing bowl. Slowly whisk lemon mixture into butter until incorporated. Chill for 3 to 4 hours.

For sorbet: Place all ingredients in a saucepot and
bring to boil. Reduce heat and simmer until rhubarb is soft, about 4 minutes. Blend and strain. Let chill for several hours, then process in an ice-cream maker according to manufacturer's instructions.

To serve: Place a scoop of lemon curd on a plate, top with a scoop of sorbet and finish with chocolate shavings and a sprig of mint.

Serves 6

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