Product Description
A delicious lemon curd imported from England and made exclusively for The Little Traveler. 11 oz. Lemon curd is the perfect ingredient for baking an easy dessert or simply enjoying on shortbread cookies or pound cake.
Recipes using lemon curd are endless: Make our famous lemon curd bars (recipe below); fold into whipped cream for a light frosting; use as an easy filling for scones, tarts and layer cake; you can even make lemon curd cookies and lemon curd cheescake. Why, you can do more with our lemon curd than Bubba did with shrimp!
LEMON CURD BAR RECIPE:
1 Cup (2 sticks) unsalted butter, softened
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
10 to 12 ounce jar Lemon Curd
2/3 cup coconut flakes (optional)
1/2 cup chopped toasted almonds, or other nuts
Directions:
In a large bowl, cream butter. Add flour, sugar, and baking soda and beat until lumpy.
Pat 2/3 of the mixture into bottom of 9″ x 13″ baking pan. Bake in preheated 375 degree oven for 10 minutes. Remove, cool slightly. Lower oven to350 degrees. With spatula, spread Lemon Curd over baked layer.
To remaining 1/3 of crumb mixture, add coconut and almonds. Sprinkle on top of Lemon Curd. Bake a t 350 degrees for another 25 minutes until lightly browned.
Makes approximately 40 two-inch squares.
Other uses for The Little Traveler’s imported lemon curd: pair lemon curd with ginger cookies for a light, easy snack; use as the filling for a tiered cake; top cheesecake with lemon curd.
Recipes using lemon curd are endless: Make our famous lemon curd bars (recipe below); fold into whipped cream for a light frosting; use as an easy filling for scones, tarts and layer cake; you can even make lemon curd cookies and lemon curd cheescake. Why, you can do more with our lemon curd than Bubba did with shrimp!
LEMON CURD BAR RECIPE:
1 Cup (2 sticks) unsalted butter, softened
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
10 to 12 ounce jar Lemon Curd
2/3 cup coconut flakes (optional)
1/2 cup chopped toasted almonds, or other nuts
Directions:
In a large bowl, cream butter. Add flour, sugar, and baking soda and beat until lumpy.
Pat 2/3 of the mixture into bottom of 9″ x 13″ baking pan. Bake in preheated 375 degree oven for 10 minutes. Remove, cool slightly. Lower oven to350 degrees. With spatula, spread Lemon Curd over baked layer.
To remaining 1/3 of crumb mixture, add coconut and almonds. Sprinkle on top of Lemon Curd. Bake a t 350 degrees for another 25 minutes until lightly browned.
Makes approximately 40 two-inch squares.
Other uses for The Little Traveler’s imported lemon curd: pair lemon curd with ginger cookies for a light, easy snack; use as the filling for a tiered cake; top cheesecake with lemon curd.