Lemon Curd
I will be making a bar type cookie and using seedless raspberry jam to fill one pan and wanted to use lemon curd as a filling for the second one. Is there any reason lemon curd would not work. There is a bottom layer of dough and a top layer over the filling. Many thanks,
Maryland Crab
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9 Comments:
Lemon curd is wonderful. If you bake it, it will become thicker just like the jam. I have used it on thumbprint cookies and in lemon bars. You can put it in the oven.
JerzeeTomato at 12:18PM on 12/08/08
That sounds delightful!
juliebugsmama at 12:20PM on 12/08/08
I'm sure it would be yummy! I love Emeril's lemon bar recipe.. the filling is really just a curd, for reference.
http://www.foodnetwork.com/recipes/emeril-lagasse/super-lemony-lemon-squares-recipe/index.html
Laurel E at 12:29PM on 12/08/08
Many thanks for the comments.
Maryland Crab
Maryland Crab at 1:01PM on 12/08/08
Hmmmm...I'm not sure. Maybe you should bake a batch and send them to me to test.
Just kidding. They should be fine. Lime curd is nice, too.
dbcurrie at 5:35PM on 12/08/08
Share the receipe???
renee59 at 6:27PM on 12/08/08
meyer lemons are in season! the rind is celestial in lemon curd.
cybercita at 8:28PM on 12/08/08
Sounds amazing to me!!
Chew on That at 5:06PM on 12/09/08
Raspberry bar recipe:
2 Cups flour
1 Cup sugar
1 Cup butter softened
1 egg
1 Cup chopped nuts walnuts,pecans, pretty finely chopped
3/4 Cup seedless raspberry jelly/jam
Mix butter and sugar, add egg, flour and nuts. Divide into 2. Pat 1/2 in a 9" x 13" pan. Spread with jelly/jam then top with other 1/2 of dough mixture.
Bake on 350 for 50-55 minutes. Cool.
Top with mixture of:
1 Cup powered sugar
1/2 teaspoon almond extract and 2-3 Teaspoons water or milk.
Drizzle over top.
With the lemon curd filling I will probably use vanilla extract or possibly lemon flavoring.
Enjoy.
Maryland Crab
Maryland Crab at 10:02AM on 12/10/08