Recipes using lemon curd?

Make a lemon curd trifle =]

Meyer lemons have an severe candy lemony style, yet they are lots greater mushy than popular lemons so they’re no longer so food market-friendly. in case you’re in California they’re available everywhere, yet for those human beings in different factors of the country/international, attempt finding at “gourmand” groceries or at a farmer’s markets on an identical time as they are in season (late wintry climate - early spring). you will desire to substitute for popular lemons, yet you could would desire to advance the quantity of sugar.

Spread it on a hot morning biscuit or pancake, eat it over lemon or vanilla ice cream, layer it between thin cake for a nice torte..

I made eclairs and used this as filling. That was my favorite of all.

You could make a white layer cake, and use it between the layers, with a marshmellow frosting & lemon zest on top ....... or mix it with some heavy whipped cream, and fill cream puffs

Simply spread with clotted cream on freshly baked scones... yummm!!

You can make some tarts and top them with whipped cream.

Strawberry Oatmeal Cookie Sundaes

INGREDIENTS:

For Sundaes:

1/2 cup whipped cream

1/2 cup lemon curd

8 oatmeal cookies (recipe

follows)

2 cups fresh strawberries,

stemmed, sliced, and

sweetened to taste with sugar

2 cups strawberry ice cream

Powdered sugar for garnish

For Cookies: 2 cups rolled oats

1 1/2 cups unsalted butter at

room temperature

1 tablespoon vanilla extract

2 teaspoons baking soda

2 teaspoons kosher salt

3/4 cup granulated sugar

3/4 cup brown sugar

3/4 cup toasted pecans, finely

chopped

2 1/4 cups unbleached flour

DIRECTIONS:

1. Instructions for sundaes: Gently fold together whipped cream and lemon curd.

2. Place one cookie on each serving plate. Place some strawberries on each cookie. Top berries with a scoop of ice cream, then a generous spoon of the lemon cream. Gently crumble remaining cookies over ice cream. Sift powdered sugar over the top.

3. Instructions for cookies: Heat oven to 300 degrees F. Place oats on a cookie sheet and toast in oven 10-15 minutes or until lightly browned.

4. Increase oven temperature to 350 degrees F.

5. In an electric mixer, beat butter with vanilla, baking soda and salt until creamy. Add sugars and mix until light and fluffy. Add nuts and mix briefly. Using a spatula or wooden spoon, fold in oats and flour, making sure ingredients are well combined.

6. Roll dough into 1 1/2-inch balls and gently flatten into 1/2-inch-thick disks. Place on a cookie sheet, leaving enough space in between to allow them to spread during cooking.

7. Bake cookies for 15 -20 minutes or until lightly browned but still slightly soft in the center.

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Simply Lemon

INGREDIENTS:

2 (8 ounce) packages cream

cheese, softened

3/4 cup white sugar

4 eggs

1 teaspoon vanilla extract 1 teaspoon lemon extract

1 cup sour cream

3 tablespoons white sugar

1 (10 ounce) jar lemon curd

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.

2. In a large bowl, beat the cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in the lemon and vanilla extracts.

3. Pour mixture into the prepared pie pan, and bake for 35 minutes. Cool cheesecake for 5 minutes. Leave the oven on.

4. To make the topping: Combine the sour cream and sugar, mixing until smooth. Spread topping evenly over the cheesecake. Return cheesecake to oven for 10 minutes. Cool completely, then top with the lemon curd. Refrigerate before serving.

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Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Ingredients

3/4 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

2 tablespoons sugar

1 cup ricotta cheese

2 eggs

2/3 cup milk

1 lemon, zested and juiced

Butter, for griddle

1 (11-ounce) jar prepared lemon curd

Fresh raspberries, for garnish

Confectioners' sugar, for garnish

Directions

Preheat a nonstick griddle.

Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar

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Lemon Curd over Biscotti Crumbs with Fresh Berries

Ingredients

1/3 cup sugar

9 large egg yolks, room temperature

2/3 cup fresh-squeezed lemon juice

1 tablespoon grated lemon zest

2 teaspoons rosemary leaves (*See Cook's Note)

8 tablespoons unsalted butter, in small pieces and at room temperature

3 cups mixed berries (2 pints, different kinds)

1 1/3 cups crumbled biscotti

Directions

*Cook's Note about rosemary: time of year matters. If you use rosemary in the winter, use half as much because it's stronger - it grows slower and the taste is concentrated.

For the lemon curd:

In the top of a double boiler, whisk the sugar and the egg yolks until sugar has dissolved and mixture is pale yellow, then whisk in lemon juice and zest. Set the bowl over simmering water and whisk constantly until mixture reaches 145 degrees F; it will visibly thicken but don't let it get too hot or the eggs will curdle. Remove the bowl from the heat and add the rosemary and butter a little at a time, whisking until each addition is incorporated and the curd becomes thick. Transfer to a bowl,