🍋Homemade Lemon Curd🍋
If you’ve made lemon curd here are some basic ideas of how to use it. It’s so versatile!
#As_a_topping:
On scones, pancakes and waffles, ice cream, cheesecake, other cakes (Vanilla,white,lemon,nutty) & cookies or ginger cookies even plain toast!
#As_a_filling:
Between cake layers, in a tart, in a crepe, or as a filling for macarons and other sandwich cookies
#With_a_spoon:
Layered in a parfait, or literally by it self out of the jar😍
🍋Homemade Lemon Curd🍋
If you’ve made lemon curd here are some basic ideas of how to use it. It’s so versatile!
#As_a_topping:
On scones, pancakes and waffles, ice cream, cheesecake, other cakes (Vanilla,white,lemon,nutty) & cookies or ginger cookies even plain toast!
#As_a_filling:
Between cake layers, in a tart, in a crepe, or as a filling for macarons and other sandwich cookies
#With_a_spoon:
Layered in a parfait, or literally by it self out of the jar😍
Open in Cookpad AppSteps
- 1
In a non-stick pan, combine lemon juice, lemon zest, sugar, eggs+yolks, butter, cornflour and whisk.
- 2
Cook low heat and stirs continuously so mixture does not lumpy cook until thick enough to hold marks from whisk, and first bubble appears on surface, about 5-6 minutes.
- 3
Remove from heat immediately strain to remove any lumps or bits cooked egg.
Pour into the clean glass jar, seal and leave to cool completely. Store in the fridge up to 1 month.
- 4
Cooksnaps
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