Lemon Curd is one of those recipes to have on hand. It’s the main ingredient in many favorite American desserts like Lemon Meringue Pie, Lemon Bars, and my new favorite Lemon Curd Crumb Coffee Cake! Get that recipe here!
Of course Lemond Curd is great all on its own to accompany scones, biscuits, bundt and loaf cakes, puddings and trifles.
Citrus uplifts everything from salad dressings and sauces, chicken dishes, pastas, to using the zest in some of our favorite like Sugar Cookies, Fresh Lemon Ricotta, Blood Orange and Dark Chocolate Scones, Blood Orange Cinnamon Rolls.
Here’s a few ideas you may want to use your now addictive Lemon Curd on:
BISCUITS AND SCONES
FRUIT AND GRANOLA BOWLS
POUND CAKES AND ANGEL FOOD CAKES
YELLOW MAKES YOU SMILE. SO….If you love the bright cheeriness of lemons and that bright Yellow color that screams I’m “Happy” and want more inspiration, check out these great ideas to brighten up your life like Interior Design and DIY ideas and pieces to freshen up your Closet here!
You even may want to listen to “Happy” by Pharrell while gazing at all that happiness!
People Who Liked This Recipe Also Liked:
LOVE TO BAKE?
Visit my Dessert Section and you’re sure to find a few things that will be your new fav’s.
1 cup sugar
1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
8 large egg yolks
1/4 teaspoon coarse salt
1 1/4 sticks unsalted butter cut into 1/2-inch pieces
Before heating, in a medium saucepan whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl.
Press plastic wrap against the surface of curd and refrigerate until cool.
Store in an airtight container for up to 2 weeks