Lemon Curd Ice Cream
This is one of the easiest ice creams to make. You don’t need an ice cream machine to make it and there are only three ingredients, if you count the lemon curd as one ingredient. I did make my own lemon curd- recipe follows, but you can just use a jar of store bought. It has the nicest flavor and texture.
This ice cream came about because I had made lemon curd for a party and had some left over. I also had whipping cream that needed to be used up. I combined the two and it was even better than I thought. Two friends have tried it so far and both really liked it.
Here is the recipe.
Lemon Curd Ice Cream
1-1 1/2 cups heavy whipping cream
2 cups lemon curd
1/2 c. powdered sugar
In a medium mixing bowl, whip the cream until soft peaks form. Beat in the lemon curd and sugar and place in a freezer container and freeze until ready to eat. Makes about a quart. I told you it was simple!!!
Lemon Curd
1/2 c. lemon juice
zest from one good sized lemon- you should have 2-3 teaspoons
1/2 c. sugar
3 eggs
6 T. unsalted butter- cut into little cubes
In medium saucepan, combine all ingredients. Whisk the mixture until the eggs are well blended. Cook over medium low heat, whisking often, until the mixture thickens. This will take 5-7 minutes. Whisk more often as mixtures warms and starts to thicken. Better to heat over lower heat and take longer than cook over too high a heat. You don’t want the eggs to scramble. Once the mixture is thickened , transfer to a bowl or jar. Cover the surface with a piece of plastic wrap to keep the surface from developing a skin- like any pudding will do. Chill until ready to use. Makes about 2 cups. Will keep in fridge a week or two.
Blueberry Lemon Trifle
Trifle is one of those desserts that can be whatever you want it to be. The basics of a traditional trifle are sponge cake, layered with some sort of pudding or custard and fruit. The cake is sometimes soaked in sherry or some other alcohol. Trifles are often topped with whipped cream.
This trifle combines angel food cake with blueberry pie filling and lemon curd. I love the combination of flavors.
Once you have all the ingredients, the trifle is simple to assemble. Pick a nice, glass bowl, so you can see the layers in the trifle. It is best to put your trifle together a bit in advance, so the cake can soak up some of the moisture from the berries and the lemon curd. It also helps the trifle to stay together. You can actually slice the trifle to serve it.
So here is the recipe. I made the pie filling and the lemon curd, but you can use store bought, to save time.
Blueberry Lemon Trifle
1 angel food cake, sliced thin
2 c. blueberry pie filling- homemade or store bought- recipe follows
2 c. lemon curd- recipe follows
1 c. whipping cream
1/4 c. powdered sugar
Place a layer of cake slices in the bottom of the bowl. Spread half of the blueberry mixture on top of the cake. Place another layer of cake slices on top of the blueberry layer and press down a little to even it out. Cut cake pieces to fit as best you can. Add half of the lemon curd and top with more cake. Repeat the process one more time. Don’t worry if something isn’t perfect in the layers- that is kind of the charm of a trifle. Just be sure to get all the ingredients in the bowl. Cover and chill the trifle. When ready to serve beat the whipping cream and powdered sugar together until stiff peaks form and spread over the trifle. You can do this part ahead of time, if you prefer, Just keep trifle, covered, in the fridge, until ready to serve. Serves 6-8.
Blueberry Pie Filling
3 1/2 c. blueberries
3/4 c. sugar, or to taste
1/4 c. Clear Gel* or cornstarch
1 c. water
1 T. lemon juice
In saucepan, bring blueberries and sugar to a boil, stirring often. Combine clear gel with water and lemon juice and add to the blueberry mixture. Return to the boil and cook until thickened and bubbly. Makes 4 cups. You won’t need the whole batch for the trifle.
*Clear gel is a modified cornstarch. It is used in commercial pie fillings and in homemade pie fillings, as well. Unlike regular cornstarch, Clear Gel retains it’s thickness, even if you reheat it. You can find it online or in some specialty food stores.
Lemon Curd
1/2 c. lemon juice
zest from one good sized lemon- you should have 2-3 teaspoons
1/2 c. sugar
3 eggs
6 T. unsalted butter- cut into little cubes
In medium saucepan combine all ingredients. Whisk the mixture until the eggs are well blended. Cook over medium low heat, whisking often, until the mixture thickens. This will take 5-7 minutes. Whisk more often as mixtures warms and starts to thicken. Better to heat over lower heat and take longer than over too high a heat. You don’t want the eggs to scramble. Once the mixture is thickened , transfer to a bowl or jar. Cover the surface with a piece of plastic wrap to keep the surface from developing a skin- like any pudding will do. Chill until ready to use. Makes about 2 cups. Will keep in fridge a week or two.
Lemon Cheesecake with Lemon Curd
This dessert was inspired by a bag of lemons. I had picked them up with no real plan. I wanted a dessert for a dinner and decided to use them to make a cheesecake. I wanted to really amp up the lemon flavor, so besides the lemon juice and zest in the cheesecake, I added a layer of lemon curd on the top.
It worked out even better than I thought. Lots of lemon flavor in a creamy cheesecake. The lemon curd brought even more lemon to the party. Just wonderful.
So here is the recipe. I used a 9×9 inch glass pan to bake the cheesecake- rather than the normal spring form pan. It worked out really nicely. Kind of made me think about lemon bars, too.
Lemon Cheesecake with Lemon Curd
Crust:
1½ c. graham cracker crumbs
3 T. sugar
4 T. melted butter
Filling:
2 (8oz.) packages cream cheese, softened
¾ c. sugar
2 T. flour
2 eggs
3 T. lemon juice
2 t. grated lemon peel
Lemon Curd: recipe below
Heat oven to 350-degrees. Grease a 9×9-inch baking pan- I used a glass pan. In medium bowl, combine crumbs and sugar, then add melted butter. Toss to distribute butter evenly. Press into bottom of prepared pan and bake 10 minutes. Beat cream cheese, sugar and flour until fluffy. Beat in eggs one at a time. Stir in juice and peel. Pour over crust and bake for 30 minutes, or until set. Cool then top with lemon curd. Chill well before cutting. Store covered in fridge. Serves 8-10.
Lemon Curd
Lemon Curd
1/2 c. lemon juice
zest from one good sized lemon- you should have 2-3 teaspoons
1/2 c. sugar
3 eggs
6 T. unsalted butter- cut into little cubes
In medium saucepan, combine all ingredients. Whisk the mixture until the eggs are well blended. Cook over medium low heat, whisking often, until the mixture thickens. This will take 5-7 minutes. Whisk more often as mixtures warms and starts to thicken. Better to heat over lower heat and take longer than cook over too high a heat. You don’t want the eggs to scramble. Once the mixture is thickened , transfer to a bowl or jar. Cover the surface with a piece of plastic wrap to keep the surface from developing a skin- like any pudding will do. Chill until ready to use. Makes about 2 cups. Will keep in fridge a week or two.
Note: For using with this cheesecake, just make the lemon curd while the cheesecake is baking. Pour over the cheesecake while the curd is still a little warm, to make it easier to spread.
Homemade Lemon Curd
Lemon curd is one of my favorite desserts to make. Lemon curd is such a versatile dish. It’s a sort of lemon pudding and can be served plain, or with a dollop of whipped cream. It is also great in trifle or served as a topper for any number of cakes and sweet treats. I especially like to make lemon curd to serve with scones. It is also really nice served with berry shortcakes.
It is easy to make and packed with fresh lemon flavor. Lemon curd is just a few ingredients, cooked over low heat until it thickens up. You can make a batch in under 10 minutes. The longest part of the prep time is just waiting for it to cool down after cooking.
So here is the recipe for the lemon curd. If you never made your own- you might want to give it a try. Certainly worth the effort.
Lemon Curd
1/2 c. lemon juice
zest from one good sized lemon- you should have 2-3 teaspoons
1/2 c. sugar
3 eggs
6 T. unsalted butter- cut into little cubes
In medium saucepan combine all ingredients. Whisk the mixture until the eggs are well blended. Cook over medium low heat, whisking often, until the mixture thickens. This will take 5-7 minutes. Whisk more often as mixtures warms and starts to thicken. Better to heat over lower heat and take longer than over too high a heat. You don’t want the eggs to scramble. Once the mixture is thickened , transfer to a bowl or jar. Cover the surface with a piece of plastic wrap to keep the surface from developing a skin- like any pudding will do. Chill until ready to use. Makes about 2 cups. Will keep in fridge a week or two.
Blueberry Lemon Trifle
Trifle is one of those desserts that can be whatever you want it to be. The basics of a traditional trifle are sponge cake, layered with some sort of pudding or custard and fruit. The cake is sometimes soaked in sherry or some other alcohol. Trifles are often topped with whipped cream.
This trifle combines angel food cake with blueberry pie filling and lemon curd. I love the combination of flavors.
Once you have all the ingredients, the trifle is simple to assemble. Pick a nice, glass bowl, so you can see the layers in the trifle. It is best to put your trifle together a bit in advance, so the cake can soak up some of the moisture from the berries and the lemon curd. It also helps the trifle to stay together. You can actually slice the trifle to serve it.
So here is the recipe. I made the pie filling and the lemon curd, but you can use store bought, to save time.
Blueberry Lemon Trifle
1 angel food cake, sliced thin
2 c. blueberry pie filling- homemade or store bought- recipe follows
2 c. lemon curd- recipe follows
1 c. whipping cream
1/4 c. powdered sugar
Place a layer of cake slices in the bottom of the bowl. Spread half of the blueberry mixture on top of the cake. Place another layer of cake slices on top of the blueberry layer and press down a little to even it out. Cut cake pieces to fit as best you can. Add half of the lemon curd and top with more cake. Repeat the process one more time. Don’t worry if something isn’t perfect in the layers- that is kind of the charm of a trifle. Just be sure to get all the ingredients in the bowl. Cover and chill the trifle. When ready to serve beat the whipping cream and powdered sugar together until stiff peaks form and spread over the trifle. You can do this part ahead of time, if you prefer, Just keep trifle, covered, in the fridge, until ready to serve. Serves 6-8.
Blueberry Pie Filling
3 1/2 c. blueberries
3/4 c. sugar, or to taste
1/4 c. Clear Gel* or cornstarch
1 c. water
1 T. lemon juice
In saucepan, bring blueberries and sugar to a boil, stirring often. Combine clear gel with water and lemon juice and add to the blueberry mixture. Return to the boil and cook until thickened and bubbly. Makes 4 cups. You won’t need the whole batch for the trifle.
*Clear gel is a modified cornstarch. It is used in commercial pie fillings and in homemade pie fillings, as well. Unlike regular cornstarch, Clear Gel retains it’s thickness, even if you reheat it. You can find it online or in some specialty food stores.
Lemon Curd
1/2 c. lemon juice
zest from one good sized lemon- you should have 2-3 teaspoons
1/2 c. sugar
3 eggs
6 T. unsalted butter- cut into little cubes
In medium saucepan combine all ingredients. Whisk the mixture until the eggs are well blended. Cook over medium low heat, whisking often, until the mixture thickens. This will take 5-7 minutes. Whisk more often as mixtures warms and starts to thicken. Better to heat over lower heat and take longer than over too high a heat. You don’t want the eggs to scramble. Once the mixture is thickened , transfer to a bowl or jar. Cover the surface with a piece of plastic wrap to keep the surface from developing a skin- like any pudding will do. Chill until ready to use. Makes about 2 cups. Will keep in fridge a week or two.
Lemon Curd Ice Cream
This is one of the easiest ice creams to make. You don’t need an ice cream machine to make it and there are only three ingredients, if you count the lemon curd as one ingredient. I did make my own lemon curd- recipe follows, but you can just use a jar of store bought. It has the nicest flavor and texture.
This ice cream came about because I had made lemon curd for a party and had some left over. I also had whipping cream that needed to be used up. I combined the two and it was even better than I thought. Two friends have tried it so far and both really liked it.
Here is the recipe.
Lemon Curd Ice Cream
1-1 1/2 cups heavy whipping cream
2 cups lemon curd
1/2 c. powdered sugar
In a medium mixing bowl, whip the cream until soft peaks form. Beat in the lemon curd and sugar and place in a freezer container and freeze until ready to eat. Makes about a quart. I told you it was simple!!!
Lemon Curd
1/2 c. lemon juice
zest from one good sized lemon- you should have 2-3 teaspoons
1/2 c. sugar
3 eggs
6 T. unsalted butter- cut into little cubes
In medium saucepan, combine all ingredients. Whisk the mixture until the eggs are well blended. Cook over medium low heat, whisking often, until the mixture thickens. This will take 5-7 minutes. Whisk more often as mixtures warms and starts to thicken. Better to heat over lower heat and take longer than cook over too high a heat. You don’t want the eggs to scramble. Once the mixture is thickened , transfer to a bowl or jar. Cover the surface with a piece of plastic wrap to keep the surface from developing a skin- like any pudding will do. Chill until ready to use. Makes about 2 cups. Will keep in fridge a week or two.
Lemon Cheesecake with Lemon Curd
This dessert was inspired by a bag of lemons. I had picked them up with no real plan. I wanted a dessert for a dinner and decided to use them to make a cheesecake. I wanted to really amp up the lemon flavor, so besides the lemon juice and zest in the cheesecake, I added a layer of lemon curd on the top.
It worked out even better than I thought. Lots of lemon flavor in a creamy cheesecake. The lemon curd brought even more lemon to the party. Just wonderful.
We made this cheesecake in a Spring Baking class last night. Everyone loved it.
So here is the recipe. I used a 9×9 inch glass pan to bake the cheesecake- rather than the normal spring form pan. It worked out really nicely. Kind of made me think about lemon bars, too.
Lemon Cheesecake with Lemon Curd
Crust:
1½ c. graham cracker crumbs
3 T. sugar
4 T. melted butter
Filling:
2 (8oz.) packages cream cheese, softened
¾ c. sugar
2 T. flour
2 eggs
3 T. lemon juice
2 t. grated lemon peel
Lemon Curd: recipe below
Heat oven to 350-degrees. Grease a 9×9-inch baking pan- I used a glass pan. In medium bowl, combine crumbs and sugar, then add melted butter. Toss to distribute butter evenly. Press into bottom of prepared pan and bake 10 minutes. Beat cream cheese, sugar and flour until fluffy. Beat in eggs one at a time. Stir in juice and peel. Pour over crust and bake for 30 minutes, or until set. Cool then top with lemon curd. Chill well before cutting. Store covered in fridge. Serves 8-10.
Lemon Curd
Lemon Curd
1/2 c. lemon juice
zest from one good sized lemon- you should have 2-3 teaspoons
1/2 c. sugar
3 eggs
6 T. unsalted butter- cut into little cubes
In medium saucepan, combine all ingredients. Whisk the mixture until the eggs are well blended. Cook over medium low heat, whisking often, until the mixture thickens. This will take 5-7 minutes. Whisk more often as mixtures warms and starts to thicken. Better to heat over lower heat and take longer than cook over too high a heat. You don’t want the eggs to scramble. Once the mixture is thickened , transfer to a bowl or jar. Cover the surface with a piece of plastic wrap to keep the surface from developing a skin- like any pudding will do. Chill until ready to use. Makes about 2 cups. Will keep in fridge a week or two.
Note: For using with this cheesecake, just make the lemon curd while the cheesecake is baking. Pour over the cheesecake while the curd is still a little warm, to make it easier to spread.
Homemade Lemon Curd
Spring is a perfect time to make lemon curd. Lemon curd is such a versatile dish. It’s a sort of lemon pudding and can be served plain, or with a dollop of whipped cream. It is also great in trifle or served as a topper for any number of cakes and sweet treats. I especially like to make lemon curd to serve with scones. It is also really nice served with berry shortcakes.
It is easy to make and packed with fresh lemon flavor. Lemon curd is just a few ingredients, cooked over low heat until it thickens up. You can make a batch in under 10 minutes. The longest part of the prep time is just waiting for it to cool down after cooking.
So here is the recipe for the lemon curd. If you never made your own- you might want to give it a try. Certainly worth the effort.
Lemon Curd
1/2 c. lemon juice
zest from one good sized lemon- you should have 2-3 teaspoons
1/2 c. sugar
3 eggs
6 T. unsalted butter- cut into little cubes
In medium saucepan combine all ingredients. Whisk the mixture until the eggs are well blended. Cook over medium low heat, whisking often, until the mixture thickens. This will take 5-7 minutes. Whisk more often as mixtures warms and starts to thicken. Better to heat over lower heat and take longer than over too high a heat. You don’t want the eggs to scramble. Once the mixture is thickened , transfer to a bowl or jar. Cover the surface with a piece of plastic wrap to keep the surface from developing a skin- like any pudding will do. Chill until ready to use. Makes about 2 cups. Will keep in fridge a week or two.
Lemon Curd
Lemons are in season and it is a perfect time to make lemon curd. Lemon curd is such a versatile dish. It’s a sort of lemon pudding and can be served plain, or with a dollop of whipped cream. It is also great in trifle or served as a topper for any number of cakes and sweet treats. I especially like to make lemon curd to serve with scones. It is also really nice served with berry shortcakes.
It is easy to make and packed with fresh lemon flavor. Lemon curd is just a few ingredients, cooked over low heat until it thickens up. You can make a batch in under 10 minutes. The longest part of the prep time is just waiting for it to cool down after cooking.
So here is the recipe for the lemon curd. If you never made your own- you might want to give it a try. Certainly worth the effort.
Lemon Curd
1/2 c. lemon juice
zest from one good sized lemon- you should have 2-3 teaspoons
1/2 c. sugar
3 eggs
6 T. unsalted butter- cut into little cubes
In medium saucepan combine all ingredients. Whisk the mixture until the eggs are well blended. Cook over medium low heat, whisking often, until the mixture thickens. This will take 5-7 minutes. Whisk more often as mixtures warms and starts to thicken. Better to heat over lower heat and take longer than over too high a heat. You don’t want the eggs to scramble. Once the mixture is thickened , transfer to a bowl or jar. Cover the surface with a piece of plastic wrap to keep the surface from developing a skin- like any pudding will do. Chill until ready to use. Makes about 2 cups. Will keep in fridge a week or two.
Lemon Cheesecake with Lemon Curd
This dessert was inspired by a bag of lemons. I had picked them up with no real plan. I wanted a dessert for a dinner and decided to use them to make a cheesecake. I wanted to really amp up the lemon flavor, so besides the lemon juice and zest in the cheesecake, I added a layer of lemon curd on the top.
It worked out even better than I thought. Lots of lemon flavor in a creamy cheesecake. The lemon curd brought even more lemon to the party. Just wonderful.
We made this cheesecake in a Spring Baking class last night. Everyone loved it.
So here is the recipe. I used a 9×9 inch glass pan to bake the cheesecake- rather than the normal spring form pan. It worked out really nicely. Kind of made me think about lemon bars, too.
Lemon Cheesecake with Lemon Curd
Crust:
1½ c. graham cracker crumbs
3 T. sugar
4 T. melted butter
Filling:
2 (8oz.) packages cream cheese, softened
¾ c. sugar
2 T. flour
2 eggs
3 T. lemon juice
2 t. grated lemon peel
Lemon Curd: recipe below
Heat oven to 350-degrees. Grease a 9×9-inch baking pan- I used a glass pan. In medium bowl, combine crumbs and sugar, then add melted butter. Toss to distribute butter evenly. Press into bottom of prepared pan and bake 10 minutes. Beat cream cheese, sugar and flour until fluffy. Beat in eggs one at a time. Stir in juice and peel. Pour over crust and bake for 30 minutes, or until set. Cool then top with lemon curd. Chill well before cutting. Store covered in fridge. Serves 8-10.
Lemon Curd
Lemon Curd
1/2 c. lemon juice
zest from one good sized lemon- you should have 2-3 teaspoons
1/2 c. sugar
3 eggs
6 T. unsalted butter- cut into little cubes
In medium saucepan, combine all ingredients. Whisk the mixture until the eggs are well blended. Cook over medium low heat, whisking often, until the mixture thickens. This will take 5-7 minutes. Whisk more often as mixtures warms and starts to thicken. Better to heat over lower heat and take longer than cook over too high a heat. You don’t want the eggs to scramble. Once the mixture is thickened , transfer to a bowl or jar. Cover the surface with a piece of plastic wrap to keep the surface from developing a skin- like any pudding will do. Chill until ready to use. Makes about 2 cups. Will keep in fridge a week or two.
Note: For using with this cheesecake, just make the lemon curd while the cheesecake is baking. Pour over the cheesecake while the curd is still a little warm, to make it easier to spread.
