I recently started shopping at a different grocery store than i’ve been going to. While examining the jellies I espied a jar of “Dickinson’s Lemon Curd”, which I don’t think i’ve noticed on a store shelf before. Intrigued by the labeling (If it’s British, it MUST be good!), I bought a jar. It’s delicious stuff - a bit like lemon meringue pie filling - but i’m not quite sure what to DO with it. I tried making a peanut butter & jelly sandwich with it, but the flavor of it was just too strong and seemed to clash with the bread. I’ve eaten a few spoonfuls of it straight, but that’s a bit too much. I’m curious as to what anyone out there who buys this stuff on a regular occasion uses it for. I’ve got an inkling that it might go well on a bagel with cream cheese - anyone tried that?
On biscuits instead of honey, on toast, or, best of all, fold in some whipped cream for lemon mousse. I usually end up eating it all by the spoonful, though.
All of the above, but it is my once in a very long while treat on heavily dripping with butter english muffins.
If you bake blind tart shells in a muffin pan, or use special tiny tins for the tarts, you can cheat and blend lemon curd into vanilla pudding, pipe it into the shells and garnish with fresh berries or grated lemon zest.
My sister is a cupcake master, and she likes to use lemon curd as a filling. Our family is a big fan of lemon desserts. It makes the cake soft and moist as well as being extremely flavorful. Paired with a mildly lemon buttercream or cream cheese frosting, the intensity is pared down quite a bit.
Lemon curd is one of the big hits for cupcake fillings. It’s a good texture and consistency and it brings a lot of flavor to the party.
Mix it with sour cream to make an amazing spread for anythign and everything. Also add a bit of tarragon and heat for a fantastic sauce on fish and angel hair pasta.
