You could. Also for a filling for a cake or in a tart, or just eat it with a spoon.

Angel food cake topped with lemon curd and whipped cream..
Graham cracker crust in a pie plate...baked and cooled. Vanilla ice cream softened and layered with lemon curd in the cr7ust. Frozen and topped with whipped cream sprinkled with chopped hazel nuts when you serve it.
Mini cream puffs filled with lemon curd, morning whole wheat toast topped with lemon curd
The question why did you BUY it when it's so easy to make!
Linda C

I love lemon curd. It's really good in fruit smoothies to add a little zing to fruit that might be a bit TOO sweet.

Joe

Joe, I love it too, and the best way to eat it is with a spoon, but I never thought of adding it to a smoothie, thanks.

socks, it's good as tart filling, the girls eat it on muffins and there's a recipe here that uses it as a sandwich cookie filling that's frozen.

it's nice in thumbprint cookies and as a dip for gingersnaps, but I still think it's best straight from the spoon, like pudding.

Annie

I am one that cannot eat it with a spoon straight from the jar. Gotta have it on something or in something.

Here is one of my favorite recipes using lemon curd.

Lemon Curd Bars
Source: Midwest Living December 2006

1 c unsalted butter, softened
1 c sugar
2 c all purpose flour
tsp baking powder
1 10-12 oz jar lemon curd
2/3 c flaked coconut
½ c sliced or slivered almonds, toasted

Preheat oven to 375F.
In large mixing bowl, beat butter with electric mixer 30 seconds. Add sugar and beat until combined, scraping sides of bowl occasionally. Add flour and baking powder, beat until combined and mixture resembles coarse crumbs. Reserve 2/3 cup of crumb mixture, and set aside.

Press remaining crumb mixture into bottom of a 9x13 pan. Bake 5-8 minutes, or until golden. Remove from oven, spread lemon curd over crust, to within ½ inc of edges of pan.

In bowl, mix reserved crumb mixture with coconut and almonds. Sprinkle over the lemon curd. Bake for 18-20 minutes more or until edges are golden and topping is browned.

Cool and cut into squares. Makes 32 bars.

Linda

I like to mix it into whipped cream (whip cream until almost stiff and then whip in lemon curd to taste) and fill a sponge cake roll with it. Very tasty.

The question why did you BUY it when it's so easy to make!

That's the question I thought you were asking when I saw the title. I would add "and it would probably taste better."

There was a recent thread about the difference between home made lemon curd and most store bought varieties.

Could it have been this recipe? I remember them from Canny Camp and they were great!

Posted by sheshebop (My Page) on Tue, Mar 17, 09 at 11:32

I also love the very simple Lemon Cream Sandwiches.
7 oz. creme fraiche (I usually just use sour cream, even low fat tastes good)
1/4 cup lemon curd (I always make my own)
Finely grated zest of one lemon
12 crisp butter waffle cookies (they must be good ones. I buy Jules deStrooper brand from World Market)
1/4 cup chopped unsalted pistachios.

Line a small baking sheet with wax paper. In a chilled bowl, beat the cream fraiche with the lemon curd and zest until peaks form.
Arrange half the cookies on the baking sheets and spoon the lemon cream onto the centers, letting it ooze gently to the edges. Top with the remaining cookies, pressing down very gently. Transfer the baking sheet to the freezer and freeze the sandwiches until firm, at least 4 hours.
Spread the nuts ona plate and roll the edges of the sandwiches in them.
6 servings (These are great without the nuts also. I can eat 12 in one sitting they are so good)
These can be frozein in airtight container up to one week.

We made the lemon curd...think it was booberry(Becky) who took on that task. Anyway, they are great and I remember dipping some of the leftover cookies into some kind of freezer jam...think it was peach.

David

What David said. Thanks for doing the heavy work, buddy.

That's the one, David! Thanks, I know I have it somewhere but I couldn't find it.

Oh, and petra, you reminded me that I really like it rolled up in a cake roll. Spread a layer of raspberry jam and a layer of lemon curd, and it's so good...

Annie

And I forgot how cook lemon curd is on gingerbread!
Linda c

If we use the commercial LC, we stir in a bit of our Meyer lemon juice (we freeze it in quantity after the spring harvest) to liven it up and thin it down - commercial LC always seems very 'gooey' compared to homemade.

Trader Joe's carries crumpets, which are hands-down the best way to use lemon curd. Toast them, slather them with butter (it should be dripping through the holes!), top them with lemon curd, then either Devonshire cream or in a pinch, organic whipped cream.

HEAVENLY! And heart-attack inducing, which is why I seldom serve them [grin].

I used bought lemon curd a couple of years ago, and asked the same question! Readinglady posted this recipe for use with orange curd. YUMMM.

Chocolate Orange Paradise Bars
from Rose Levy Beranbaum's "Rose's Christmas Cookies"
posted by readinglady

Chocolate Shortbread:
10 tablespoons unsalted butter
1/3 cup powdered sugar
1/3 cup granulated sugar
1/4 cup unsweetened Dutch process cocoa
1 cup bleached all-purpose flour

Orange Curd:
1 cup fresh squeezed orange juice
4 tablespoons unsalted butter, softened
4 large egg yolks
1/2 cup sugar
pinch of salt
2 tablespoons grated orange zest

Orange Chocolate Topping:
1 ounce bittersweet chocolate, finely chopped
2 tablespoons heavy cream
1 1/2 teaspoons Grand Marnier

Base: In medium bowl, whisk together sugars and cocoa. Add flour. Cut in butter, as for piecrust, until no dry particles of flour remain. Mixture should be small, crumbly pieces.
[This step can also be done in the food processor, using cubes of chilled butter.]
In a large bowl or a plastic bag, press mixture until it holds together, then knead lightly to form a dough.
Place 1 oven rack in the middle of the oven. Preheat oven to 325 degrees. Line an 8x8" baking pan with heavy-duty foil.
Pat the dough into prepared pan. Use a fork to prick dough all over. Bake for 45 minutes.
While the shortbread is baking, prepare the Topping.

Topping: Pour the orange juice into a greased heatproof measure. Microwave on high until it is reduced to 2 tablespoons. This will take about 15 minutes. Watch closely toward the end as the juice gets very syrupy and reduces quickly.
Stir the butter into the concentrated orange juice. In a heavy saucepan, beat the egg yolks and sugar with a wooden spoon until well blended. Stir in the orange mixture, salt and orange zest. The mixture will be very thick. Cook over low heat, stirring constantly, for about 3 minutes or until it pools up on surface when dropped from a spoon. (A candy thermometer will read 155-160 degrees) It must not be allowed to boil or it will curdle. Whenever steam occurs, remove the pan briefly from the heat, stirring constantly to prevent boiling. When the curd has thickened, pour it at once into a bowl.
When the shortbread is baked, remove it from the oven, lower the temperature to 300 degrees, pour the orange curd on top of the shortbread and return to oven for 5 minutes.
Cool completely in the pan on a wire rack. While this is cooling, prepare Orange Ganache Lace Topping.

Topping: In a small bowl, place chopped chocolate. In microwave or saucepan, bring cream to the boiling point. Pour it on top of the chocolate and stir until smooth. Cool to room temperature and stir in the Grand Marnier. Pour the mixture into a quart-size resealable bag and close securely. Set aside.
When the orange curd-covered shortbread has cooled, cut off a small corner from the bag. Drizzle swirls of chocolate over the top of the orange curd. (Save any leftovers for ice cream.)
Before the chocolate drizzle sets, use the foil to lift out the shortbread onto a cutting surface. Use a long, sharp knife to cut the shortbread into thirds, then in six the other way. Wipe the blade after each cut. Store in an airtight container at room temperature, or in the refrigerator or freezer.
Keeps 3 days at room temperature (individually wrapped in plastic), 3 weeks refrigerated (also individually wrapped) or 3 months frozen.
Note from Readinglady's post: Personally, I can't imagine this lasting 3 weeks in the refrigerator.
I hope you enjoy it. Let us know how it works with the bottled curd.

I believe I ended up using it in a recipe Ann-t posted for
Shortbread Tarts with Lemon Filling
Posted by ann_t Source: Appeal Magazine

Shortbread crust
1 cup butter softened
1/2 cup icing sugar
1 1/2 cups all-purpose flour
1 Tablespoon Cornstarch

Filling
1/2 cup fresh squeezed lemon juice
1 Tablespoon grated lemon zest
1 cup granulated sugar
3 eggs well beaten
1/2 cups butter at room temperature

Preheat oven to 325¢XF. Combine shortbread ingredients in the bowl of an electric mixer. Mix to form dough. Divide dough into 24 pieces.

Pat each portion of dough into a 1 1/2" (4 cm) tart tin, using your fingers to shape it into a shell. Prick the bottom of each tart with a fork.

Bake 10 minutes and then prick bottoms again as the shells puff up. Bake an additional 10 minutes. Remove from oven and allow tarts to cool on a wire rack before filling.

To prepare lemon filling, combine juice and zest in a double boiler. Whisk in sugar, eggs and butter, blending well. Place over gently boiling water and whisk constantly until mixture thickens.

Cool before using to fill tart shells. Lemon filling can be prepared ahead of time and stored in the refrigerator.

Note from Thibeault¡¦s Table: I did not cook using a double boiler. I added the juice, zest, sugar and butter to the pot and brought to a boil. Then I beat the eggs and added some of the hot mixture to the eggs to temper before adding this egg mixture to the pan. I continued to stir over low heat until the mixture thickened.

These were wonderful. My pics weren't very good, so I found the ones Ann took of her tarts on Thibeault's Table. Thanks Ann, for sharing!!

I agree with the any kind of tart. The shortbread ones look perfect. Or any good pie crust prebaked in pie pan or individual pans or cupcake tins. Besides mixing it with whipped cream for the roll you can do the same and put it in pie shell and serve frozen. Also can use meringue and mix it together and put into pie shell or tarts and serve refrigerated or frozen too. Or just use it as the filling for a lemon meringue pie with a thin layer of curd and giant layer of meringue. Smiles. Sounds good.

Your welcome Annie! I didn't even notice your reference to them when I first read this post. That recipe was the first thing that came to mind along with the memories from CC. EJ, you need to check in more often pal...we need some that EVIL humour pal!

David

I use lemon and also lime curd on scones.

Every so often, I make a 4 layer coconut cake with lemon curd filing. The LC is made from scratch but the bought stuff should work - & it would be a lot easier! I also use it in individual-sized jam tarts, along with other premium preserves.