TL;DR (Quick-Answer Box)
- The roundup features vibrant lemon curd dessert recipes, including mousses, bars, and semifreddos.
- These recipes highlight various textures and enhance the use of homemade or store-bought lemon curd.
- To achieve a smooth finish, strain your curd and follow the individual preparation steps carefully.
- You can make curd with other citrus, like Meyer lemon, orange, lime, even berries.
- Lemon curd can be refrigerated for a week, frozen for a year, and processed in a hot water bath for canning.
Barefoot Contessa Fresh Lemon Mousse
Meyer Lemon Curd
I’ve made this lemon curd recipe times this last Christmas for gifting purposes. Incredibly great recipe!!!
Lisa
Lemon Bars
Best lemon bar recipe ever! I have found the perfect recipe……no need to keep looking or trying.
Linda
Meyer Lemon Tart with a Layer of Chocolate
I really loved making and eating this Meyer lemon tart. It was the first time I’ve made pate sucreé and lemon curd and, if I do say so myself, it all turned out pretty good.
I was searching for a recipe that combined chocolate and lemon and found that there were, weirdly, not many options. I’m so glad this is the one I ended up with because the tart lemon curd and rich chocolate ganache went perfectly together.
Kindredcottons
Lemon Meringue Tart
Ultimately good. I made small tartlets and was able to finger press the dough into each one. My family does not like meringue, so substituted whipped cream!
Pamela
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Lemon Semifreddo
This lemon semifreddo was absolutely delicious. The curd was the best I have ever tasted.
Rebecca
Your lemon curd desserts questions, answered
Definitely. If you love lemon but would prefer a slightly sweeter version, try making Meyer lemon curd. Another alternative is orange curd, which has a flavor reminiscent of orange creamsicle and is a delicious filling for orange curd tartlets. And, don’t forget lime, grapefruit, and yuzu curds.
Curd can even be made from berries, such as cranberry, blueberry, and raspberry.
Lemon curd becomes lumpy if the eggs are overcooked. There are a few things you can do to avoid this and to fix the curd if it does get lumpy.
First, cook the curd in a double boiler over a pan of barely simmering water. It’ll take extra time to cook the curd this way, but you’ll be rewarded with smooth, creamy custard.
Second, stir, stir, and stir some more! Continuously stirring the curd helps distribute the heat evenly and prevent it from curdling.
If you do end up with some cooked egg bits in your curd, it’s no biggie. Simply strain it through a fine mesh sieve while hot.
Yes, you can process homemade lemon curd in a hot water bath for 15 minutes. However, you must still store the processed curd in the refrigerator. It will keep for up to 3 months, but once opened, use it within a week.
Unprocessed lemon curd will keep for up to one week if stored in the refrigerator in an airtight container.
Yep. Spoon lemon curd into freezer-safe jars or containers, leaving about 1 inch of headspace. Freeze for up to 1 year. Thaw in the refrigerator before using and devour within one week of thawing.
