5 recipes with Lemon Curd
Lemon Curd is a delicious lemon spread usually enjoyed with tea and pastries. It can also be used as a filling for pies and other cakes. Through this article, discover 5 gourmet recipes based on Lemon Curd Cottage Delight.
Dutch pancake with lemon
- 3 eggs
- 60g of flour
- 12cl of milk
- 1 tablespoon of sugar
- 1 tablespoon of vanilla extract
- 2 tablespoons finely grated lemon zest
- 4 tablespoons of butter
- Icing sugar
- 4 tablespoons of lemon curd
- 200g of blueberries
1/ Preheat the oven to 220°.
2/ Mix the eggs, flour, milk, sugar, vanilla, salt and lemon zest until you get a homogeneous mixture.
3/ Melt 1 tablespoon of butter in a large pan.
4/ Pour the dough into the pan and bake in the oven until golden brown, about 20 minutes. Lower the temperature to 160° and bake for another 5 minutes.
5/ Take out of the oven, cut in 4 and serve with lemon curd, blueberries and icing sugar.
Mini lemon meringue tarts
- Mini shortcrust pastry cases
- 200g of vanilla buttercream
- Mini Meringues
1/ These mini lemon and meringue tartlets are made from pastry tartlets already made.
2/ Mix 1 tablespoon of lemon curd with 200g of vanilla buttercream until light and fluffy.
3/ Fill the tartlets with the lemon mixture, then garnish each one with a mini meringue.
Raspberry and lemon cake
Ingredients for cake:
- 200g of flour
- 200g of softened butter
- 200g of powdered sugar
- 1 teaspoon of baking powder
- 4 tablespoons of lemon curd
- 4 eggs
- 2 tablespoons of milk
- 4 tablespoons of raspberry preserve
Ingredients for icing:
- 240g of softened butter
- 380g of icing sugar
- 2 tablespoons of lemon curd
- Fresh raspberries
- 2 additional tablespoons of lemon curd to decorate the top of the cake.
For the raspberry lemon cake:
1/ Heat the oven to 180°. Butter and flour three 20 cm round molds to prevent the cake from sticking.
2/ In a large bowl, add the cake ingredients (except the jam) and beat together until a soft and smooth dough is obtained.
3/ Distribute the mixture evenly between the three cake pans and bake for about 20 minutes, until the cake is golden. Turn the cakes over to a wire rack and let cool completely.
4/ Use raspberry jam between each layer of dough. Assemble the three cakes together.
For the lemon icing:
5/ Beat the butter in a large bowl until tender. Add the icing sugar, beat again until smooth, add 2 tablespoons of lemon curd and beat the mixture until creamy and smooth. (Add a little milk, if necessary, to loosen the mixture.)
6/ Spread 2 other spoons of lemon curd on top of the cake then cover the cake with the icing, spreading over the edges, decorate the top of the cake with fresh raspberries.
Pavlova with lemon curd and fresh fruits
- 8 egg whites
- 1 pinch of salt
- 1 tablespoon of white wine vinegar
- 5g of cornflour
- 400g of caster sugar
- 20 ml of vanilla extract
- 8 tablespoons of lemon curd
- Raspberries, blueberries, strawberries
1/ To make the meringue, heat the oven to 140°. Beat the egg whites with a pinch of salt.
2/ Incorporate the vinegar and slowly sift the cornstarch.
3/ Slowly add the caster sugar, continuing to whisk until the meringue thickens, add the vanilla extract.
4/ Divide the meringue into 8 mounds on a baking sheet covered with baking paper, and shape into a mini Pavlova. Bake for about 2 hours 30 minutes until dry. Take out of the oven and let cool down.
5/ In the plate, place a tablespoon of lemon curd on each pavlova and garnish with fruit.
Lemon Curd milkshake
- 2 large scoops of vanilla ice cream
- 1 tablespoon of lemon curd
- 250 ml of semi-skimmed milk
1/ Simply mix all the ingredients together.
2/ Complete the whole with whipped cream and crushed digestive.
Article written by Manon C.
Recipe from cottagedelight.co.uk