A gal at work always gave it to us when we did a good job, she recommended putting it on ice cream.
We were base, hungry beasts so we just ate it on graham crackers that someone left at the office.
While I haven’t tried this myself, I saw on a cooking show where one restaurant serves lemon curd with their blueberry pancakes. The idea of lemon curd and blueberry pancakes does sound awfully yummy! Of course, so does the lemon curd on ginger snaps idea. . .
OK, must go add lemon curd to my grocery list for next week! 
I would use it at a “lemon party” 
I’ve done meringue Cups. Similar concept. Very tasty.
-D/a
I make my own lemon curd and pour it into pecan tart shells that I’ve already made, then top them w/ sweetened whipped cream. I’ve also eaten it on top of buttered toast, and of course, off of a spoon. I find it a little too tart to just add to greek yogurt w/o also adding some sweetener, though.
On toast with Kerrygold butter. Every morning.
Make a batch of sugar cookie dough. Roll it out. Cut half of them just into normal cookie circles. The other half, punch out the center of the cookie circle. When the cookies are baked and cooled, put a blob of lemon curd on a whole cookie, then top it with a hole-y cookie. If you’ve got good blueberries, drop a couple in the curd. Very good.
My most common use of lemon curd is as a topping for a vanilla cheesecake, and then I toss raspberries on top of the lemon curd.
I am going to have to try the lemon-curd-cupcakes thing. But I’ve never ‘filled’ a cupcake before – do you have to tear some cake out of it in order to fill it? Or where does the lemon curd go?
Lemon curd is ridiculously easy to make at home, for those of you who are lamenting your lack of it. Blend 4 egg yolks, 2 tbsp softened butter, and 1/3 cup sugar in a heavy-bottomed (non-aluminium) small saucepan. Add the juice of 2-3 lemons and some lemon zest, then heat gently, stirring constantly, until the mixture becomes thick enough to coat the back of the spoon. It’s not supposed to boil, because that can curdle some of the egg yolk. But lots of restaurants, and I personally, use a shortcut of bringing it to a very gentle boil and straining it immediately after I see the first couple bubbles. It’s a lot faster, and you don’t have to worry about whether it’s all-the-way cooked. (I also hate the texture of lemon zest so I am going to strain it anyway!)
To top a cheesecake, pour it on while still warm so it makes a smooth, glassy topping. Otherwise, chill it in an airtight container until it’s firm enough to spread it on whatever delicious thing you’re going to spread it on
You can just inject it with a pastry bag, from the top of the cupcake. It’s the third method here:
http://annies-eats.net/2011/03/07/how-to-make-filled-cupcakes/
The icing covers the injection spot.
This. It is truly food of the gods. If you don’t have english muffins, rye toast will do, but the “dripping with butter” is mandatory.
Awesome. I think I’ll be making some Lemon Meringue cupcakes for my boyfriend’s birthday this weekend 
Mixed in plain greek yogurt with fresh berries.
Creme fraiche, lemon curd, and fresh berries (blueberries, blackberries and raspberries) wrapped in a crepe and browned in butter. Optional visual presentation (my kid loves this): top with dollop of creme fraiche, a whole fresh berry, mint leaf and sprinkle with powdered sugar.
Anyone who likes lemon curd on buttered toast or English muffins should try it on hot buttered biscuits. It’s even better.
The crepe idea sounds good, may have to do that this weekend [minus the mint leaf, my aerogarden mint plant died on me, no idea why:confused:
so now I have to replant. the outside feral mint isnt out yet.]