Lemon Curd is a thick, soft and velvety jam like sauce that has a wonderful tart yet sweet citrus flavor. I love it as a spread for scones, but it can also be used as a filling for tarts, pies and cakes.
It is also delicious as a filling for crepes or spread onto a toasted English muffin. Folding some into a batch of buttercream will make a delicious lemon frosting for a cake and plain lemon curd can also be used as a sauce on the side for any number of desserts.
Lemon curd has to be made with fresh lemons. Do not use imitation lemon juice that comes in a bottle. When choosing lemons look for ones that are fragrant with brightly colored, oily yellow skins. The best ones are firm, plump and heavy for their size.
Some of my readers know I have a Meyer lemon tree…
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