Orphan Ingredient? ISO lemon curd ideas

[Valerie226]

This happens regularly. You buy a special ingredient for a new recipe, but you don't especially care for the end product. so, you have an ingredient that you can't think of another use for. I hate that! Right now I have a jar of lemon curd. I bought it for a cheesecake but did not care for the end product. (CL recipe finder, lemon lime tofu cheesecake). Not bad, just didn't like it. so what can I do with the jar of lemon curd?

[Grace]

Here are the recipes in my software that use lemon curd. I can post any of them if they sound appealing.

Brown Sugar Shortcakes with Berries and Lemon Curd
Double-Lemon Souffles
Lemon Cream Cheese Cookie Cups
Lemon Swirled Cheesecake (I've made this twice - it's AWESOME!!!)
Roasted Chicken with Lemon Curd

Let me know if you would like me to post any of them.

[sushibones]

There are some suggestions on this thread:

http://community.cookinglight.com/sh...ght=lemon+curd

You can find almost anything if you use the Search function (button up at top of page). You can limit the search results by just searching the titles. People are always looking for ways to use up leftover ingredients, so these kinds of questions pop up fairly frequently.

Good luck finding the perfect recipe to finish up your lemon curd.

[lindrusso]

Big thumbs up for the Lemon Cream Cheese Cookie Cups and the Lemon Swirled Cheesecake that Grace mentioned. They are both wonderful. I've made them both many times.

This doesn't help you much, but I must admit that both of these taste better if you use CL's recipe for homemade lemon curd. I tried the cookie cups with homemade and with store-bought and liked the homemade much better.

[shaunasf]

Angel food cake with lemon curd is great. Slice the angel food cake horizontally into two layers and spread the lemon curd in between the layers. Then frost with whipped cream (you could use light) and sprinkle with broken lemon drops. It's a great, light, refreshing dessert for the summer.

[valchemist]

we absolutely loved the fruit pizza!!

I just made it with strawberries instead of using all of the other fruit that was listed in the recipe.

YUMMY!


* Exported from MasterCook *

Fresh Fruit Pizza with Lemon Curd

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package refrigerated sugar cookie dough -- (18-ounce)
Cooking spray
2 tablespoons seedless raspberry jam -- melted
3/4 cup Lemon Curd
2 cups fresh raspberries
2 cups blackberries
1 cup sliced strawberries
1 plum -- sliced
2 teaspoons sugar


Preheat oven to 350 degrees.


Press dough into a 12-inch pizza pan coated with cooking spray. Bake at 350 degrees for 12 minutes or until golden brown. Cool completely on a wire rack.

Preheat broiler.

Spread jam over crust. Spread Lemon Curd over jam; arrange raspberries, blackberries, strawberry slices, and plum slices on top. Sprinkle sugar over fruit; broil 3 minutes. Yield: 12 servings (serving size: 1 wedge).



The Lemon Curd recipe can be found in the May 2000 issue.

Source:
"Cooking Light, April 2000"

NUTRITIONAL INFORMATION:

CALORIES 261 (30% from fat); FAT 8.6g (sat 2.3g, mono 2.8g, poly 3g); PROTEIN 2.5g; CARB 43.1g; FIBER 3.1g; CHOL 37mg; IRON 1.4mg; SODIUM 173mg; CALC 19mg

Need a dish to dazzle guests at a party? This'll do the trick.The lemon curd not only holds the fruit in place, it serves as an exquisite anchor for all the flavors. You may have never imagined such a pizza. Now you'll never forget it. It's best served the day it's made.

[Terrytx]

We really liked the Roasted Chicken with Lemon Curd.

[emily]

Another thumbs up for the fresh fruit pizza - yummy!

However, I love lemon curd by itself chilled with some fresh blueberries.

I should make some more lemon curd this week

em

[Valerie226]

Thanks for all the suggestions!. I actually tried the cheesecake with swirled lemon curd when it first appeared. my oven heating element tanked that morning & cheesecake was totally pathetic, overbaked and undercooked at the same time. such an unpleasant memory I never tried it again. I had even made the homemade lemon curd. this time I tried bottled & it's not very good. rubbery. It may be better in something where it's a less important ingredient. will look at the fruit pizza. I like angel food but don't have time to make one now & I don't like the mixes. They taste so salty! thanks for all the ideas.

[Valerie226]

Grace ( or anyone else) could you post the lemon cream cheese cookie cups? if in I don't have time to make a cheesecake right now either, vacation looms. Thanks. valerie

[aliwally]

Simple idea - use it on toast. I'm British, and it's as common as using peanut butter to slap lemon curd on some good crusty, buttered toast! Try it, you'll love it.

[Peggy]

I second the vote for the Roasted Chicken with Lemon Curd. It is delicious!!

Peggy

[HARRYET]

Valerie,

I'm not Grace, but this recipe intrigued me as well, I found it doing a search originally posted by Lindrusso, hope you enjoy it.

Ann



Here's the cookie cup recipe. It's from CL - last year or the year before and also
appeared in the Make Ahead issue. Instead of using almonds as garnish, blueberries
or raspberries would be a nice seasonal touch.

Notes: I do NOT recommend taking these cups out of the pan immediately as the
instructions say - I had much better luck letting them cool down completely. Like any sugar cookie, they are just way too soft when the pan is so hot. Also, they do, in fact, freeze very well - even with the lemon curd already on.

LEMON-CREAM CHEESE COOKIE CUPS

Dough:
1/2 cup sugar
1/4 cup butter or stick margarine, softened
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Cooking spray

Filling:
1/2 cup sugar
1 teaspoon grated lemon rind
1 teaspoon lemon juice
1 large egg
1 (8-ounce) block less-fat cream cheese

Topping:
1/4 cup commercial fat-free lemon curd
1/4 cup sliced almonds

1. To prepare dough, beat 1/2 cup sugar and butter at medium speed of a mixer until light and fluffy. Add vanilla and egg; beat well. Lightly spoon flour into dry
measuring cups; level with a knife. Add flour, baking powder, and salt to sugar
mixture; beat at low speed until well-blended. Wrap dough in plastic wrap; freeze
15 minutes. Gently press dough into bottom and up sides of 24 miniature muffin
cups coated with cooking spray.

2. Preheat oven to 350º.

3. To prepare filling, place 1/2 cup sugar and the next 4 ingredients (1/2 cup sugar
through cream cheese) in a food processor; process until smooth, scraping sides of
processor bowl occasionally. Spoon 1 tablespoon filling into each prepared muffin
cup. Bake at 350º for 23 minutes or until edges are brown and filling is set. Remove
cups from pans immediately; cool on a wire rack. Place cups in an airtight
container; seal and freeze.

4. TO SERVE, thaw the cookie cups in the refrigerator overnight. Let stand for 30
minutes at room temperature.

5. To prepare topping, spoon 1/2 teaspoon lemon curd onto each cookie cup.
Sprinkle with almonds.

6. CALORIES 119 (39% from fat); FAT 5.2g (sat 2.8g, mono 1.7g, poly 0.3g); PROTEIN 2.4g; CARB 16.1g; FIBER .30g; CHOL 31mg; IRON .40mg; SODIUM 98mg; CALC 19mg

[Valerie226]

Thank you for doing the searching. I wanted to make something today but the tide seems to be working against me! appreciate everyone's input. those sound really tasty and different. I have made a lot of cheesecake lately & this seems just different enough. made the cholcolate truffle cheesecake from EW. it's very good, but too much caffeine even tho I used decaffeinated coffee. cant' eat it at night ... it keeps me awake. drat!!