subfuscpersona
Sous Chef
- Joined
- Aug 31, 2004
- Messages
- 561
I was going to suggest lemon curd but many beat me to it. My recipe is similar to crewsk's but a little less sugar and a touch of vanilla stirred in after the lemon curd has thickened but is still warm.Rainee said:Anyone have any good uses for lemon curd? I had some but didn't know what to do with it.
I think lemon curd makes an elegant summer dessert - I serve it with fresh summer berries and a plate of homemade sugar cookies on the side.
I recently made a summer tart with lemon curd - you need a pre-baked pastry shell (homemade or purchased). Let the lemon curd cool until just slightly warm and pour it into the tart shell and refrigerate until firm. Put halved strawberries (or your fruit of choice - blueberries are nice too as long as they're nice and sweet) on top of the tart in a pretty pattern. Dust top with sugar just before serving. (If you wanted to be really fancy, you could macerate the fruit in a mixture of sugar and a nice liquor for awhile before putting it on the tart.)