Never buy lemon curd from the store again! No really, don’t, it’s gross. And making it at home is so easy! This lemon curd is creamy, tart, and perfect for topping your toast. Or topping your spoon.
Last night Eric and I were sitting around the dining room table eating ice cream with his family. There was a lull in the conversation, so Aunt Joy poked her 9-year-old son Blake. “Tell us a joke, Blake.” Mumble mumble mumble. “What?”
“They wouldn’t be appropriate for the table.” 9 YEARS OLD MY FRIENDS.
Speaking of inappropriate jokes, we were at my sister-in-law’s wedding reception last week, and I went over to Nana and Bumpa (Eric’s 85-year-old grandparents) to get them on the dance floor. Uptown Funk was playing. I was singing. The first time I said “Uptown funk don’t give it to you,” Nana gives me this shocked look and says, “Oh!” with her mouth hanging open. “No, no, no, Nana, FUNK, not the other one, you know, funk, like funky music.” It was a lost cause from the start.
Have you bought lemon curd at the store? That stuff is like pure corn syrup plus gelatin I think, and I’m not even talking about the cheap brands. The homemade stuff is absolutely incomparable. It is perfectly tart and creamy and gives you that little zing in your mouth that is a must for any citrus dessert.
It’s a super easy recipe, too. The hardest part is waiting for it to cool down in the fridge, although I certainly wouldn’t say no to a nice hot spoonful of lemon curd. I made several batches to get it just right, but originally I made it to use as a filling for a layer cake. Here are some other ideas:
- spread it on toast
- top ice cream
- Use it as a filling in this Coconut Layer Cake
- stuffed cupcakes
- filled donuts
- top pancakes
- Throw it in a pie shell and top with whipped cream
- fruit dip (I love it with bananas, strawberries, in a bowl with blueberries or raspberries)
- Stir into plain Greek Yogurt and top with granola and/or fruit
- Fold into whipped cream and top a cake with it
- Top a bagel or breakfast pastry
- Top a pavlova
- Fill crepes
- Spoon a bunch on top of softened cream cheese and serve with crackers
- Spread on gingersnaps or these Soft Ginger Cookies
Good luck with all these suggestions, by the way. When I make lemon curd I hardly ever make it past the spoon.
You might like these recipes too!
This lemon curd would be amazing on top of these Gingerbread Pancakes:
Raspberry Lemon-Glazed Muffins (One of my most viewed recipes!)
Other great recipes from friends: