Kristiana Posted November 30, 2009 Share Posted November 30, 2009 My mother brought me a bottle from Prince Edward Island and I haven't a clue what to use it for. Although I think I've seen it in recipes before as a cake filling maybe?? Any fabulous ideas out there? Especially as it's her and my son's birthday on Thursday and I said I'd do the cake. Quote Link to comment Share on other sites More sharing options...
kalanamak Posted November 30, 2009 Share Posted November 30, 2009 Scones. Instead of jam. With some good tart tea. Yummers. Quote Link to comment Share on other sites More sharing options...
Starr Posted November 30, 2009 Share Posted November 30, 2009 Yes, yes and yes and I'll be right over. Quote Link to comment Share on other sites More sharing options...
dsmith Posted November 30, 2009 Share Posted November 30, 2009 I like it on pound cake with fresh raspberries and whipped cream, or as a filling in a cake. Quote Link to comment Share on other sites More sharing options...
Thea Posted November 30, 2009 Share Posted November 30, 2009 Scones. Instead of jam. With some good tart tea. Yummers. Yes! Yummmmmmmmmmy Quote Link to comment Share on other sites More sharing options...
alpidarkomama Posted November 30, 2009 Share Posted November 30, 2009 Oh, dear. My mouth is watering. Scones, yes! Filling for tarts. On pancakes. Straight from the jar. Over berries. On biscuits. Oh, yum. I think I'll have to make some this week... Quote Link to comment Share on other sites More sharing options...
Suzanne in ABQ Posted November 30, 2009 Share Posted November 30, 2009 My mother brought me a bottle from Prince Edward Island and I haven't a clue what to use it for. Although I think I've seen it in recipes before as a cake filling maybe?? Any fabulous ideas out there? Especially as it's her and my son's birthday on Thursday and I said I'd do the cake. I pile it up on a scone, as high as it will go without making a mess of my fingers. Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted November 30, 2009 Share Posted November 30, 2009 On bread as a snack instead of jam. Laura Quote Link to comment Share on other sites More sharing options...
Melissa in Australia Posted November 30, 2009 Share Posted November 30, 2009 On bread as a snack instead of jam. Laura :iagree: Quote Link to comment Share on other sites More sharing options...
thescrappyhomeschooler Posted November 30, 2009 Share Posted November 30, 2009 Ooooo, I want lemon curd right now! I also want to go to PEI right now! Spread it on anything on which you would spread jam. I think using it as a cake filling is a great idea! Quote Link to comment Share on other sites More sharing options...
Melinda in VT Posted November 30, 2009 Share Posted November 30, 2009 It's also good as a topping for lemon cheesecake. Quote Link to comment Share on other sites More sharing options...
Jen in PA Posted November 30, 2009 Share Posted November 30, 2009 I put it on scones or toast. Or just on a spoon. :D You can use it to make jam thumbprint cookies, too. Quote Link to comment Share on other sites More sharing options...
BridgeTea Posted November 30, 2009 Share Posted November 30, 2009 Yummers to all of the above! Also put it over some warm bread pudding, as it goes great with the vanilla-cinnamon-raisin taste of bread pudding. Quote Link to comment Share on other sites More sharing options...
merry gardens Posted November 30, 2009 Share Posted November 30, 2009 Don't forget to make a pot of tea! Mmm, lemon curd on scones--or anything--needs a cup of tea. Quote Link to comment Share on other sites More sharing options...
Laurie4b Posted November 30, 2009 Share Posted November 30, 2009 Eat it straight out of the jar because it's so yummy? Yes and it's good on gingerbread, too! Quote Link to comment Share on other sites More sharing options...
MariannNOVA Posted November 30, 2009 Share Posted November 30, 2009 I like it on pound cake with fresh raspberries and whipped cream, or as a filling in a cake. :iagree:This is one of my favorite ways to use it, but all the other ways given here are fabulous as well. Quote Link to comment Share on other sites More sharing options...
Happy Posted November 30, 2009 Share Posted November 30, 2009 This is a recipe I make in the summer using lemon curd. It's totally a special occasion cookie...and oh, so yummy. Frozen Lemon Cream Sandwiches one 7-oz container chilled creme fraiche 1/4 cup lemon curd finely grated zest of one lemon 12 crisp butter waffle cookies 1/4 cup chopped unsalted pistachios Line a small baking sheet with wax paper. In a chilled bowl, beat the creme fraiche with the lemon curd and zest until firm peaks form. Arrange half of the cookies on the baking sheet and spoon the lemon cream onto the centers, letting it ooze gently to the edges. Top w/the remaining cookies, pressing down very gently. Transfer the baking sheet to the freezer and freeze the sandwiches until firm, at least 4 hrs. Spread the nuts on a plate and roll the edges of the sandwiches in them. 6 servings (Can be frozen in an airtight container up to one week.) NOTES: Jules Destrooper Crisp Butter Wafers (from Belgium) are available from specialty shops in the US. They are, as their name implies, wonderfully crisp and buttery ... accept no substitute! Quote Link to comment Share on other sites More sharing options...
ladydusk Posted November 30, 2009 Share Posted November 30, 2009 Yes and it's good on gingerbread, too! There really is very little like lemon on gingerbread. This was going to be my suggestion, too! Quote Link to comment Share on other sites More sharing options...
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