lemon curd uses

This super easy Lemon Danish recipe features a zesty lemon curd surrounded by flaky puff pastry dough. Made with just 6 ingredients, these danishes will become your go-to lemon treats!

Lemon Danish

(2 sheets) puff pastry, thawed

butter, melted

lemon curd

Dixie Crystals Confectioners Powdered Sugar

lemon juice

milk

Preheat oven to 400°F. Line a baking sheet...

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Unfold pastry sheet. Cut the pastry sheet lengthwise...

Unfold pastry sheet. Cut the pastry sheet lengthwise into 6 strips. Repeat with the remaining pastry sheet, making 12 strips in all.

Twist each pastry strip then fold into a...

Twist each pastry strip then fold into a spiral. Place the pastry onto the baking sheet, leaving an inch between each for spreading. Brush the pastry sheet with melted butter.

Place 1 heaping tablespoon lemon curd into the...

Place 1 heaping tablespoon lemon curd into the center of each pastry. Bake for 18 minutes or until the pastries are golden brown.

Let cool on the baking sheet for 5...

Let cool on the baking sheet for 5 minutes.

Place the confectioners' sugar into a small bowl....

Place the confectioners' sugar into a small bowl. Whisk in the lemon juice and milk, until the mixture is desired consistency (may need to add a little more milk if icing is too thick). Drizzle over the edges of the danish. Serve immediately.

Sugar Free Lemon Curd is loaded with that creamy and sweet lemon flavor in every bite. A low carb lemon curd that is so simple to whip up.

Sugar Free Lemon Curd

Egg Yolks

Tablespoons Lemon

Lemon

½ Cup Swerve Confectioner’s Sugar

Teaspoon Vanilla Extract

Salt

Stick Cold Unsalted Butter, cubed

Fill a medium saucepan 1/3 with water, heat...

Fill a medium saucepan 1/3 with water, heat over low/medium heat until simmering.

In a medium heat-proof bowl, add the egg...

In a medium heat-proof bowl, add the egg yolks, Swerve, lemon zest, lemon juice, vanilla, and salt.

Whisk ingredients together and let sit for 2...

Whisk ingredients together and let sit for 2 minutes.

Place bowl onto the saucepan and heat, whisking...

Place bowl onto the saucepan and heat, whisking gently for 7-8 minutes or until thickened.

Remove from heat and add in cubes of...

Remove from heat and add in cubes of butter then mix until melted and incorporated.

Refrigerate until cool.

Learn how to make the perfect Lemon Curd. This curd is packed with citrusy flavours and has a velvety and creamy texture.

Lemon Curd Recipe

eggs

(2½ cups) sugar

(⅔ cup) butter

(2 tbsp) large lemon, zest only

Quarter fill a large saucepan with boiling water and place over a low heat.

Place a mixing bowl over the saucepan, if the bowl is touching the water tip some of the water out.

Remove the mixing bowl from the top of the saucepan. 

Place the eggs in the bowl and whisk until the mixture turns pale. 

Tip in the sugar and whisk in until the sugar has dissolved.

Place the mixing bowl back on top of the saucepan. Whisk constantly until the mixture resembles a thick custard.

Using a jam funnel, pour the curd into sterilized jars and immediately seal with the lids.

Serve with whatever you like but we would serve it on a No Bake Lemon Cheesecake. Enjoy!

These Lemon Meringue Cupcakes are made with a light lemon cake, lemon curd filling and lightly toasted meringue frosting! It's like Lemon Meringue Pie in cupcake form!

Lemon Meringue Cupcakes

(163 grams) all purpose flour

(207 grams) sugar

tsp baking powder

tsp salt

(120 milliliters) milk

(60 milliliters) vegetable oil

tsp vanilla extract

lemon

(120 milliliters) water

tbsp (90 milliliters) fresh lemon juice

tbsp finely grated lemon zest

(104 grams) sugar

tbsp (56 grams) unsalted butter

tsp cream of tarter

Preheat the oven to 350°F (176°C) and prepare a cupcake pan with liners.
2

. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.

. Add the milk, vegetable oil, vanilla extract, lemon zest and egg to a medium sized bowl and combine.

. Add the wet ingredients to the dry ingredients and beat until well combined.

. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.

. Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.

. Remove the cupcakes from the oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

. To make the lemon curd, combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.

. Pour the lemon curd into a small bowl and cover with clear wrap pressed against the top of the curd to prevent a film from forming. Refrigerate until completely cool and firm, 3-4 hours.

0. When you are ready to build the cupcakes, make the meringue frosting. To make the meringue, combine the sugar, cream of tartar, vanilla extract and egg whites in a large mixer bowl. Place the bowl over a saucepan or pot of simmering water. You can also use a double boiler.

1. Whisk constantly until sugar is dissolved and egg whites are warm, to 160 degrees on a thermometer, about 4-6 minutes. Remove from heat.

2. Using the whisk attachment, beat the egg white mixture on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.

3. To put the cupcakes together, use a cupcake corer (or a knife) to cut a hole in the center of the cupcakes.

4. Fill the center of the cupcake with lemon curd.

5. Frost the cupcakes with the meringue frosting. I use Ateco tip 808.

6. Finish off the cupcakes with a slice of lemon, if you like, then toast lightly with a kitchen torch.

7. Refrigerate cupcakes until ready to serve.

I love this recipe so much!
Can i make a day ahead? always make day of because I'm worried about the meringue. thank you!

Amazing recipe they turned out great! How long will they remain good in the fridge?

https://content.jwplatform.com/videos/F9VIuGob.mp4

Light, moist lemon cupcakes filled with lemon curd and topped with toasted meringue frosting!

Learn how to make the perfect Lemon Curd. This curd is packed with citrusy flavours with a velvety and creamy texture.

sugar

butter

tbsp large lemon (zest only)

Remove the mixing bowl from the top of the saucepan.

Place the eggs in the bowl and whisk until the mixture turns pale.

Add the butter, lemon zest and juice.

Place the mixing bowl back on top of the saucepan.

Whisk constantly until the mixture resembles a thick custard.

Remove from the heat.

These lemon curd desserts will show you the best 41+ lemon curd uses when you have lots of lemon curd to use up.

Top 6 lemon curd uses recipes from across the web

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Lemon Danish

Sugar Free Lemon Curd

Lemon Curd Recipe

Lemon Meringue Cupcakes

Lemon Curd Recipe

41+ Lemon Curd Uses | Lemon Curd De...

Top 6 lemon curd uses recipes from across the web

The most viewed lemon curd uses recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Danish

Sugar Free Lemon Curd

Lemon Curd Recipe

Lemon Meringue Cupcakes

Lemon Curd Recipe

41+ Lemon Curd Uses | Lemon Curd De...

The most viewed lemon curd uses recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine