Reader Interactions


  1. Hi Camilla,
    It seems I’ve been here before because I have you in my Hospitality search engine. Thank goodness because, I “borrowed” your April Fool’s Day link to include in my post for April Fool’s Day. I hope you don’t mind. Here’s the link just in case.

    P.S. Those Banana-Toasted Millet Muffins look extraordinary!

  2. Hey Melanie!

    That sounds like a beautiful–and delicious–spread!

    So gald you decided to try the lemon curd recipe; it really is so simple, don’t you think, and the flavor is so very spring (although I like it year round).

    I like to use lemon curd in the same way as jam: spread on toast, scones, biscuits. It can be used for all sort of quick desserts, too (e.g., fill purchased puff pastry shells or phyllo tartlet sheels with it, top with fruit), or blend it with cream cheese, sour cream, etc, for a filling for the tarts, a spread for scones, or as a dip for fresh fruit. Enjoy!

  3. I am having some girlfriends over for a little birthday luncheon and I just made the lemon curd recipe you recommended. It is wonderful!! I am going to serve it with vanilla yogurt, angle food cake and fresh berries. What other ways do you use lemon curd? Thanks for the idea!!

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