Tangy, vibrant, and bursting with citrus flavor, lemon curd is a versatile and delightful ingredient that can elevate a wide range of desserts and savory dishes. Here’s 30+ tasty recipes with lemon curd.
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From elegant tarts to indulgent cupcakes, these recipes will inspire you to embrace the bright and sunny flavors of lemon curd.
The BEST Lemon Curd Uses
These Lemon Raspberry Tartlets are the perfect balance of tangy and sweet, with a delicate buttery crust. They're easy to prepare with a no-bake filling.
This Lemon Curd Ice Cream is tart and creamy while still being sweet! If that wasn’t enough, it’s also gluten free, nut free and egg free!Get the RECIPE from Lane & Grey Fare
Enjoy zesty, creamy no bake mini lemon cheesecakes! They’re quick and easy desserts made with a Biscoff cookie crust and fresh citrus! Get the RECIPE from Broken Oven Baking
These lemon donuts are soft and fluffy yeasted donuts, baked not fried, filled with a sweet and tangy lemon curd and coated in lemon sugar. These are a lemon lovers dream.
Breakfast Fruit Tarts with Granola Crust are crunchy granola tart shells filled with yogurt, homemade lemon curd and topped with fresh fruit!Get the RECIPE from Flavor The Moments
These easy little lemon cheesecake hand pies are made with puff pastry, filled with a cheesecake mixture and lemon curd, and topped with a sweet glaze.
This easy lemon mousse recipe is the perfect combination of tangy lemon, soft, creamy mousse and sweetness. Using lemon curd, this recipe takes less than 20 minutes of effort and just 5 ingredients.
Packed with the refreshing flavor of lemons in each bite, these lemon curd cupcakes are absolutely delicious. Fluffy, soft lemon cupcakes are filled with a sweet and tangy lemon curd filling. Get the RECIPE from Nourished Endeavors
Need a no-bake dessert recipe that comes together in just minutes? Look no further than these summer-y, seasonal Lemon Blueberry Parfaits! They whip up in a snap and are naturally gluten-free. Get the RECIPE form Baking A Moment
Dutch Babies with Lemon Curd and Blueberries are light and fluffy, cloud like, dutch baby pancakes filled with lemon curd and fresh blueberries!Get the RECIPE from Closet Cooking
Apple Salad with Lemon Curd Vinaigrette is a delicious combination of greens, apples, Parmesan Cheese and walnuts.Get the RECIPE from Bunny's Warm Oven
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Looking for some ways to use lemon curd? Tangy, vibrant & bursting with flavor, lemon curd is a delightful ingredient that can elevate a wide range of desserts & savory dishes. Try these Lemon Raspberry Tartlets. They're the perfect balance of tangy and sweet, with a delicate buttery crust. They're easy to prepare with a no-bake filling.
In a large mixing bowl, cream together the butter, sugar and salt. Add the egg, vanilla and almond extract and mix well. Slowly add in the flour and mix until just combined.
Roll the dough into a ball and place on a sheet of plastic wrap. Flatten the ball into a disc, wrap with the plastic wrap, and place in the fridge for 30 minutes to firm.
When ready to use, unwrap your dough and place it on a floured surface. Roll the dough to a thickness of ⅛ inch. Using your tart tins as a guide, cut circles that are about 1 inch wider than the tins. I used a small mixing bowl to make the cut. Press the dough into your tart tin. Pass your rolling pin over the top of the tin to trim the extra dough. Alternatively, you can skip the rolling pin and simply press the dough into your tins (skip the fridge if using this method).
Preheat your oven to 400 degrees. Place the tart shells in the freezer for 15 minutes while your oven preheats. Using a fork, poke holes in bottom of the tart shells. Place on a baking sheet and bake for 7-10 minutes. Reduce the heat to 350 degrees and bake for an additional 5-7 minutes, until lightly golden. Remove from the oven and let cool.
For the filling: Whisk the heavy cream until stiff peaks form. Set aside.
Mix together the cream cheese, powdered sugar, lemon curd, and lemon zest. Once well combined, gently fold in the whipped cream.
Spoon the lemon mixture into each cooled tartlet, and garnish with raspberries. Serve immediately, or refrigerate until ready to serve.