Yield: Yields about 2-1/2 cups
This alternative to lemon curd is delicious sandwiched between shortbread cookies, swirled into yogurt, folded into whipped cream for a mousse, or dolloped over pound cake and topped with berries.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I made this to top a FC recipe for cheesecake bars. It was so fantastic that the bars arrived at the party 3 or 4 heaping tablespoons short.People at the party just lapped up the curd. It is limey, tangy, tart and sweet.Rarely do I find a perfect recipe and this is one.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?