I got a jar of homemade lemon curd as a gift. Does anyone have some suggestions for what to use it for.
By Rose from Malvern, PA
The Following information was taken from a website:
Lemon curd is a rich, tart spread made with lemons. Other citrus fruits such as limes, oranges, and tangerines can be used to create curds as well, although lemon curd is an enduring favorite. This spread is particularly associated with Great Britain, where it has traditionally accompanied tea since the 18th century. It can be spread on scones, toast, and other foods, and it may also be used as a filling for desserts such as cookies, tarts, and pies.
I love it on a pound cake or an angel food cake.
My favorite way to eat lemon curd is on warm gingerbread.
Lemon meringue pie! Google it and you will find many recipes. It's delicious!
I just tried on French Toast the other day, it was awesome!
I use lemon curd on scones, biscuits, English muffins and homemade bread; you can mix it with whipped cream and use as a filling for sugar cookie sandwiches; it is good with gingerbread, poppyseed muffins. It is a versatile spread.
Can someone please tell me where to find recipes using Lemon Curd?
Paula Deen has a great recipe of lemon curd filling what she calls tassie cups. Made with flour and cream cheese you pat the dough into a mini muffin tin and bake for 15 minutes at 350F. Let cool and add the lemon curd. The whole recipe is called lemon curd tasty cups, go to the food network site and then to Paula Deen and search for it. Yum! Great appetizer or dessert. (09/30/2009)
Try this link:
You can mix it with whipped cream or Cool Whip and put it in the middle of a layer cake. Or even use it without the whipped cream. I love lemon curd. I have a lemon tree, and I also use lemon curd on top of cheesecake. It's great. (09/30/2009)
I understand lemon curd and lemon pie filling are the same thing or very close. I take a box of angel food cake mix (the one step kind), add one can of lemon pie filling, bake in a 9 x 13 pan per directions of the cake box. Delicious! If you like lemon meringue pie, you will like this more. You can top with a whipped topping if desired. Last time I made this two of my adult sons ate over half of it in one afternoon. (09/30/2009)
I used half of a 10.5 oz jar of lemon curd in a recipe and now I'm looking for a recipe to use the other half of the jar.
Maryeileen from Brooklyn, OH
Lemon Curd Whip Fruit Dip, Pie Filling Or Lemon Cake Icing
In a medium bowl, combine Cool Whip and Lemon Curd. Chill and serve as a dip for pretzels, fruit, angel food or pound cake bites, graham cracker sticks, etc. Use also as a frosting for lemon cake, or as a pie filling.
My great aunt use to make a fantastic cake using Lemon Curd. She made a lemon layer cake and frosted the entire cake with the curd. I always looked forward to our family reunions, because she made sure that I got a piece of this cake. I have made it and my family loves it. My great aunt always made her own homemade lemon curd. I have her recipe and make it often. (10/01/2008)
By Susie from Buckhead, GA
My hubby loves it between two layers of homemade shortbread. You make the shortbread, put a nice thick layer in your baking tin, put another layer on top and bake in oven till done. (10/02/2008)
Lemon curd makes a great filling with whipped cream for sponge or Victoria sandwich cakes.
Jan UK (10/02/2008)
I found this recipe in a Pillsbury recipe booklet. You could likely use your own sugar cookie dough, omit coconut, etc., to suit your tastes.
Makes: 3 dozen cookies
Take a good slice of French or Italian bread. Toast and butter it. Spread with lemon curd and then seedless raspberry jam. This is delicious. If you have any double sided heating appliance (Foreman Grill, waffle iron, panini maker, etc.) you can make a grilled dessert.
Butter the outsides of the bread. Spread one slice on the inside with lemon curd and raspberry jam. Place miniature marshmallows on the top of the jam. Put the other slice of bread on the top, butter side out (like a grilled cheese sandwich).
Heat until the marshmallows have melted. Be careful its hot. Enjoy. I do a lot of camping and you can make these in a pie iron. (10/02/2008)
In school, one of the desserts provided was Lemon Curd tart. I loved the lemon curd that they used but cannot find it anywhere. Mass produced Mr. Kipling lemon tarts just don't do it for me, it is not the same. Anyone know what I am referring to and where I could purchase it.
Mary from Surrey, England
Might have to do with the flavor of the lemons. Since it was a school lunch, it probably came in a package and all they had to do was stir in some water for preparation. I suggest you contact the school's kitchen (if it still exists) and ask. Keep in mind that the producer of this item may have closed or changed the recipe.
This might have had MSG (mono sodium glutamate) as a flavor enhancer, so that might be what you are missing when you re-create it. (12/18/2006)
Check any store that sells British or Irish food. I know there are companies/stores online just do a general search for either a British/Irish food store or lemon curd. Also some supermarkets sell British stuff in their international food section, Stop and Shop by me sells Briitish stuff (12/18/2006)
You can actually purchase lemon curd in a jar. It's usually in the section where the pie fillings are or in the international section. My mother-in-law used to make a wonderful dessert using this lemon curd. Wish she was still with us so she could show me how to make it. Good luck! (12/18/2006)
I have these in my "must try" file. I have not used them yet, but I hope one of them is what you are looking for.
A British teatime favorite. This sweet, yet tart, velvety spread is heavenly on freshly baked scones, muffins, and tea breads.
While lemon curd is typically made with butter, this is a "lighter" version I like. Serve lemon curd with scones, muffins, toast, fresh berries, or use as a tangy filling in a prebaked tart shell.
In a stainless steel bowl or in the top of a double boiler, whisk the egg yolks and sugar together. Add the zest and whisk in the lemon juice. Set over a pot of simmering water and whisk constantly until the mixture thickens, approximately 10 minutes.
Remove from the heat and strain the mixture through a fine sieve into a glass or ceramic container. Cover with plastic wrap and refrigerate until cool.
Makes approximately four 4 oz. servings.
This is just delicious! I make lots of it for my Christmas baskets and for my craft show. Everyone loves it. It is great on toast or toasted English muffins, on gingerbread or, if you can't find anything to put it on, just eat it straight out of the jar!
Enjoy hugs, Peg
MAKES 4 HALF-PINTS.
My English friends call it both Lemon Curd and Lemon Cheese. I live in Canada and have seen it in grocery stores with other jams and spreads. It`s quite easy to make for yourself. I do. I think I got my recipe from Recipezaar.com a couple of years ago. Hope this helps you. (12/18/2006)
I make my own curd and this is the recipe from my own recipe book.
Beat 2 eggs and 2 egg yolks until frothy. Gradually beat in 1/2 cup sugar until thick and pale. Mix in 1/2 cup strained lemon juice and the grated rind of 2 lemons. Cook in a heavy saucepan over a low heat and stir constantly with a wooden spoon until the mixture thickens and coats the back of the spoon. Remove from the heat and beat in 125 g chilled unsalted butter with the wooden spoon. Place in sterilized jars and refrigerate
Variations: Instead of the lemon juice use unstrained granadilla pulp, strained lime juice or orange juice