Elegant and sophisticated, this dessert topping or breakfast spread is so easy to pull together!
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How to make
Combine eggs and egg yolks in 1-quart saucepan. Whisk in sugar and lemon zest and juice. Cook over medium-low heat, stirring constantly, 8-12 minutes or until mixture is thickened and coats back of spoon. Do not boil. Remove from heat.
Stir in Butter Balls, 1 at a time, until incorporated and mixture is smooth. Pour mixture through fine-mesh sieve into small bowl to remove any lumps. Press sheet of plastic wrap directly onto curd to prevent "skin" from forming. Refrigerate at least 2 hours before using.
Store any leftovers refrigerated in covered container up to 1 week.
Layer lemon curd with pound cake, whipped cream and your favorite summer fruit to make an elegant trifle.
Breakfast parfaits elevate a holiday brunch when yogurt, lemon curd, blueberries and granola are layered in pretty glasses.
Blend lemon curd with equal parts whipped cream, and serve with your favorite shortbread cookies for dipping on a dessert buffet.
And don't forget to tag us @landolakesktchn.
Spring Dessert Recipes
Pretty pastels abound in this bouquet of springtime dessert recipes. Celebrate any occasion with these cakes, pies, cookies and desserts, alive with the flavors of coconut, lemon, rhubarb and chocolate!See Recipes