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
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.
I just tried on French Toast the other day, it was awesome!
By cettina 02/01/2011
Lemon meringue pie! Google it and you will find many recipes. It's delicious!
My favorite way to eat lemon curd is on warm gingerbread.
By Elaine 01/31/2011
I love it on a pound cake or an angel food cake.
By Marjorie C. Woodworth 01/30/2011
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.
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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
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)
Lemon Curd 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.
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. Merry Christmas (12/18/2006)
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 (12/21/2006)
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.
Can someone please tell me where to find recipes using Lemon Curd?
By keezy from WI
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