The filling of a tart. Have it in between a sponge with cream. On bread or toast. Use in a Swiss roll. On a hot scone. As a filling between biscuit halves. Perhaps thinned down as a sauce.
Pretty much, you could substitute lemon curd where you would normally use jam, although not in all instances.
Oh man... mix it up with some Marscapone cheese, and fresh fruit(Blueberry, peaches, etc.) stick it in a graham cracker pie crust and chill, then top with fresh whipped cream....
Oh man, it's a good thing I ate breakfast this morning or I'd be drooling really, really bad!! Oops, grandson is awake. Back later, thanks Bilby and Jeff G. !!
I have a recipe for cookies that use lemon curd. They're sugar cookies with coconut flakes (totally optional but I like it) that you make an indentation in and drop lemon curd in the center. Then when they're done baking, you can drizzle melted white chocolate over them. Mmm now I want to bake!
We adore lemon curd... aside from making tarts/pies with it, we also pile it on waffles, pancakes, toasts, plain biscuits, or just scoop it out with a spoon...
I like lemon curd too. Sometimes I make Jello lemon pudding with extra lemon juice. That's tasty and maybe somewhat less fat than the lemon curd - I havent compared lately so am vague there.
Thank-you everyone for your great ideas. My grandchildren liked the graham crackers and the toast ideas so much that I now have to go out and get more!!