Lemon Curd (Repurposed 3 Ways)
Back to Recipes & MoreIngredients
- 1 recipe “Lemon Curd”
- Plain or Greek yogurt
- Granola OR toasted oats
- Lemon Curd
- Fresh berries (raspberries, blueberries, strawberries, blackberries, or a mixture)
- 1 recipe Pie Crust OR 1 recipe Toasted Coconut Tart Shells
- Lemon Curd
Garnishes (optional):
- Fresh fruit
- Redpath® Icing Sugar
- ½ cup to 1 cup (125 to 250 ml / 147 g to 294 g) lemon curd, cold
- 1 cup (250 ml) heavy cream, cold
Equipment
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)
Instructions
Step 1
In a glass, mason jar, or coupe, layer the yogurt, granola or toasted oats, lemon curd, and fresh berries.
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.
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.
