Lemon Curd (Repurposed 3 Ways)

There’s nothing quite like the intense citrus taste of lemon curd. But what to do with it? Here are 3 delicious ways to enjoy this smooth spread you may never have thought of.

 A glass jar full of lemon curd shown with a bisected lemon with one half juiced, a lemon juicer, and a bowl of granulated sugar.

For the parfaits:

Glasses OR mason jars OR coupes

Spoons x 2


For the tarts:

Piping bag OR spoon

Small offset spatula

Small sieve (optional)


For the whipped cream:

Scale OR measuring cups

Large bowl

Liquid measuring cup

Stand mixer with whisk attachment OR large bowl with hand mixer

Rubber spatula (large)

For the lemon curd:
Recipe 1 - Parfait topping:
  • Plain or Greek yogurt
  • Granola OR toasted oats
  • Lemon Curd
  • Fresh berries (raspberries, blueberries, strawberries, blackberries, or a mixture)
Recipe 2 - Tart filling:

Garnishes (optional):

  • Fresh fruit
  • Redpath® Icing Sugar
Recipe 3 - Flavoured whipped cream (makes about 2 ½ to 3 cups / 625 to 750 ml):
  • ½ cup to 1 cup (125 to 250 ml / 147 g to 294 g) lemon curd, cold
  • 1 cup (250 ml) heavy cream, cold
Recipe 1 - Parfait topping:

Step 1

In a glass, mason jar, or coupe, layer the yogurt, granola or toasted oats, lemon curd, and fresh berries.

A glass dish of lemon parfait shown on a wicker tray with a bowl of lemon curd and three other parfaits.
Recipe 2 - Tart filling:

Step 1

Pipe or fill completely cooled tart shells or mini fully-baked pie shells with the lemon curd. Smooth curd with a small offset spatula.

Step 2

Serve as is, top with fresh fruit just before serving, or lightly dust the edges with Redpath® Icing Sugar.

Three lemon curd tarts garnished with whipped cream and lemon zest shown on a marble counter.
Recipe 3 - Whipped cream flavouring:

Step 1

Place lemon curd into a large bowl.

Step 2

Whip the heavy cream on medium to medium-high speed in the bowl of a stand mixer using the whisk attachment until medium peaks form (see Chef’s Tips).

Step 3

Add a third of the whipped cream into the lemon curd, and quickly fold in using a large rubber spatula to loosen the curd. Add the remaining whipped cream to the bowl. Gently and carefully fold the whipped cream into the curd, trying to preserve as much of the volume as possible; do not overmix.

Step 4

Dollop on cakes, puddings, and pies, or a dish of fresh fruit and berries.

A fruit platter on a tiled counter with a bowl of lemon whipped cream, figs, blackberries, peaches, cherries, and grapes.