When it comes to assembling stunningly simple and elegant fruit desserts, you will need a stash of lemon curd. You can buy the curd in a jar…for quite a few bucks. It is much more satisfying and healthy, however, to make your own with good honey, butter, and eggs from your own chickens (or maybe eggs from the farmer’s market). At least you know what exactly you are feeding your family.
This recipe comes from Sylvie Shirazi, Gourmande in the Kitchen. She is a wizard with simple and impressive desserts. We took this recipe from a larger offering on her site — a strawberry parfait. There is no end to how creative you can be when you have the right building blocks. This lemon curd is one of those blocks.
When you make up the following recipe it will seem like a precious small amount of curd. Actually it is — this recipe makes about four ounces. With the first taste you will realize that you need only small amounts to work magic in your dessert projects. Sylvie combined hers with whipped coconut cream. We’ve combined ours with regular whipped cream, with a cream cheese-gelatin mixture, and we have used small amounts of it alone.
You will love the thick creamy texture and intensely bright lemon flavor. This is an opportunity for your creative juices to go into orbit.
Be creative and have fun. This is one building project the kids will love helping you with. It is foolproof. Imagine what you can build through a whole summer season of fresh fruit.
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I love lemon curd and never thought of making my own. Thanks for the recipe!
I was wondering if you could tell me the name of the font used for the words Lemon Curd, used on this photo?