More Lemon Curd

• 16 February 2010























It wouldn't be winter without me talking about lemon curd, now would it? Today I am sharing my recipe for lemon curd over at Zupas, which I just realized I've never shared before on this blog! Oh boy...it's time I did.

I also included suggestions as to how to put that yummy curd to use once you make it (don't worry, it's easy!). If you have any recipe ideas yourself, do share. I'm still on the hunt for a great lemon curd tart...hint, hint :)

Find the recipe here.

19 comments:

country girl said...

Oooh, yummy. Love lemon curd.
I posted a recipe for clementine curd yesterday! :)
Curd really brightens up wintery days, doesn't it?
Just had it on toast for breakfast.
xo

Becca said...

hi!

I love lemon curd! My favorite way to use it is to fold it into 1 cup of whipped cream and put the mixture into a pastry shell. I top everything with excessive amounts of sliced strawberries. Perfect Spring treat!

Krissy said...

thanks for sharing your recipe! yum :)

For valentine's day, my hubby took me to a nice brunch where I had amazing french toast topped with delicious lemon curd. no syrup in sight and that was a good thing!

Grapefruit said...

David Lebovitz has a great lemon curd tart on his blog. You'll choke at the method of making the flaky crust, but believe me, it turns out beautiful. And so delicious.

Grapefruit said...

David Lebovitz has a great lemon curd tart on his blog. You'll choke at the method of making the flaky crust, but believe me, it turns out beautiful. And so delicious.

USAUS said...

Dip ginger snap cookies (from World Market) into them - better than chips and salsa!

Lisa said...

I was wondering how you store it long term, or are the jars you show to be refrigerated and consumed quickly? Have you ever tried water bath canning to make them shelf stable? Does it freeze well?

Thanks!

Stephanie said...

Wonderful ideas everyone! Thank you...off to check out the David Lebovitz tart recipe.

Lisa, you'll want to consume the curd in about one week. Keep it refrigerated the entire time. I've never looked into canning it for the long term as I assume I'd have to add junky stuff to it; so for now, I enjoy a bunch of curd in one week. What a treat!

p.s. if you find out a natural way to keep it longer, let me know!

Joslyn said...

i am a lemon curd fan. now that i have my kitchen mojo back (sort of) i might have to attempt to make this ;-)

xox
jos

Denise said...

Check out the original Denver League cookbook, Colorado Cache, for a recipe that is basically individual meringues topped with lemon curd mixed with whipped cream and topped with more whipped cream. Sublime.....

littlemissairgap said...

What is that gorgeous font you use for your labels? Yum ... lemon tart!

Kris said...

That's actually Steph's beautiful handwriting!

Kathy said...

It was delicious on a slice of lemon-blueberry loaf this morning for breakfast! The recipe halves easily..I only had 3 large Meyer lemons on hand.

{lovely little things} said...

Fresh and delicious!

lynne said...

Oh, how I love lemon curd. I just had it for breakfast on toast with a cup of hot chocolate. Yum.

Mean Mommy said...

Canning lemon curd requires NO extra additives and makes for awesome christmas gifts.

http://www.uga.edu/nchfp/publications/nchfp/factsheets/lemon_curd.pdf
(i use fresh lemon juice though)

The Silver Palate lemon curd tart is wonderful!

handmadecharlotte said...

yummy! i love how you put the paper on top of the jar! thank you for sharing!

Andrea said...

I first discovered lemon curd on a trip to England about 14 years ago and I fell in love with it! I haven't had it for years, though, so I am really excited to try making it from scratch. Thanks for the recipe!

Maria said...

I love lemon curd. I need to make some soon. It is perfect for the start of spring!

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