Our LEMON CURD is a wonderful staple. Here a just a few uses….
Top warm gingerbread or toasted pound cake with scoops of
dulce de leche (carmel) ice cream and Lemon Curd.
Bake your favorite white cake batter in a 9×13 pan.
Cool in pan on a wire rack 20 minutes.
Pierce top of cake every 1 1/2 inches, using the handle of a wooden spoon.
Spread a jar of Lemon Curd over the cake.
Cool completely; cover and chill 4 hours.
Frost top of cake with sweetened whipped cream.
Fill layer cakes, cupcakes, or miniature tart shells with
Lemon Eton Mess
Layer Lemon Curd, coarsely crushed meringue cookies. fresh berries and sweetened whipped cream in vintage parfait glasses.
Better Than Buttter
Spread Lemon Curd on hot biscuits, fresh blueberry muffins or
a basketful of croissants. You can also mix with Greek yogurt to top a
OOH – Sound Good?