Lemon Curd

• 13 March 2008

I love a little homemade lemon curd--it's the perfect way to use up ripened lemons. People often ask me, how do I use lemon curd? What do I do with it? Since it is such a tasty treat to make, (and lasts awhile in the fridge) I thought I'd answer that question in the form of a post, complete with a link to my favorite lemon curd recipe from Gourmet mag.

Uses for Lemon Curd:

1. On a scone with devonshire cream (locally at Liberty Heights Fresh) or clotted cream

2. Straight from the jar (E. prefers this!)

3. Inside a crepe with whipping cream and berries

4. Atop a piece of angel food cake or pound cake, with whipped cream and again...berries if you can swing it; also fantastic on this lemon yogurt cake recipe.

5. As a filling inside a cake or cupcake. If you are making a layered cake, it's perfect sandwiched between the layers.

6. Swirled in a cheesecake. There is a {seemingly} great recipe on Epicurious for Lemon Curd Cheesecake. I am dying to make this recipe. Yum!

Okay so let's talk about a couple easy ways to dress up a mason jar. First, you can take the circular top out of the ring and trace it onto decorative paper. Cut out and glue or tape the decorative paper to the metal circle. This can be done in minutes. For an added touch adhere a label to the side of the jar. I like the Thomas Paul labels or anything from Remake too.


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