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beautiful curd.

July 30, 2017

 

You had to know it was coming. Lemon curd. The perfect balance of sweet and tart combined with a smooth luxurious texture. Nothing beats that.

 

I know a lot of bakers that like to talk about how easy lemon curd is to make. I completely disagree. It isn’t easy to find the right balance of sweet, tang, and buttery delight.

 

With that being said, here is a recipe I like to follow.

 

Not only is lemon curd delicious, it has a wide range of delectable goodies it can be used with. Say you wanted to jazz up that citrus shortbread recipe? Instead of cutting the dough, press it evenly in a pan, bake, let cool, and top with your incredible lemon curd! Refrigerate and enjoy! Or, if you wanted to make something a bit different, as I always do, make a lemon bar with a rosemary twist.

 

Ingredients: 1/2 c butter melted, 1/2 c white sugar, 1/4 c brown sugar, 1.5 c flour, and about 2 tbsp finely chopped rosemary

 

Directions:

 

  • Melt butter and whisk in sugars until combined.

  • With a fork, or whatever tool you’d prefer, mix in flour and rosemary until the mixture is combined. Mixture will look dry. Do not fear.

  • Press 3/4 mixture in a 9×9 greased pan (I use coconut oil for a little somethin’ somethin’).

  • Pour 1.5c lemon curd in an even layer, and crumble remaining flour mixture over the top.

  • Bake at 350F for approximately 40 minutes (you want to see a golden brown colour around the edges).

 

Note: It is very important to let the bars cool to room temperature then refrigerate for at least 2 hours. It will be hard to wait. But it’s worth it. And voila! delicious lemon bars with a twist!

 

Other ways to use lemon curd include (but are not limited to):

 

  • lemon pie

  • lemon pudding

  • lemon ice cream

  • lemon topping

  • lemon parfait

 

and much more!

 

I like to keep a jar in my fridge at all times. Its lifespan is about 2 weeks, but i’d be shocked if it lasted that long. I like to put it on plain yogurt and throw some fresh berries in there for breakfast…and if some pancakes land underneath all that goodness it doesn’t hurt.

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