On this cold wet January Saturday, the warm lemony flavor is what is sounding good. Upon leafing through my new Southern Living Magazine, it has a few pages with recipes using lemon curd. If you love Lemon, I suggest you run to then store and purchase SL for Feburary. It is just full on great exciting lemon recipes, ranging from lemon curd cheesecake to Lemon Souffles and more. It has suggestions of different ways to use lemon curd, which they give the recipe for, but if you are so inclined, you can buy lemon curd in a jar that is almost (almost, but not quite) as good as homemade. Some of these uses include: All these were taken from Feb SL magazine.
Top warm gingerbread or toasted pound cake with schools of ice cream and lemon-curd. I also like it between layers of coconut cake.
Bake your fav white cake batter in a 13,9 in pan. Cool in pan and then pierce top of cake using the handle of a wooden spoon every 2″ or so. Spread 2 cups lemon curd over cake and cool completely, cover and chill 4 hours. Frost topo with sweetened whipped cream, notice I didn’t say Cool Whip.
Lemon Eton Mess
Layer lemon curd, coarsely crushed meringue cookies, fresh berries and sweetened whipped cream in vintage parfait glasses
Please let me know your favorite way to use lemon curd and we will post it.