Recipe Roundup

Curds and Ways

Once you've perfected your fruit curd technique, the possibilities for using it are endless.
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Lemon Curd Tart with Olive OilJohn Kernick
  • A broken blueberry scone spread with lemon curd with more lemon curd and a mug of coffee on the side.
    Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
    1/17

    Lemon Curd

    Use this classic lemon curd on scones, in yogurt, or between layers of meringue.

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  • Lemon curd tart with two slices removed alongside plates serveware.
    Photo by Andrew Purcell, Prop Styling by Paige Hicks, Food Styling by Carrie Purcell
    2/17

    Lemon Curd Tart With Olive Oil

    Little adornment is needed for this bright tart, enriched with a touch of olive oil.

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  • Image may contain Confectionery Food Sweets Pill and Medication
    3/17

    Petite Lemon Curd Cookies

    These one-bite cookies are the perfect thing to nibble on alongside a cup of afternoon tea.

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  • Rows of bright yellow citrus bars topped with candied grapefruit zest and dusted with powdered sugar.
    Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Susan Spungen
    4/17

    Grapefruit Bars with Candied Zest

    Here’s a citrus bar that’s just as beautiful as it is zingy. The twice-cooked curd method ensures that these bars are extra sturdy and have a smooth, shiny surface.

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  • Coconut keylime sheet cake in a green baking dish.
    Photo by Andrew Purcell, Prop Styling by Alex Brannian, Food Styling by Carrie Purcell
    17/17

    Coconut–Key Lime Sheet Cake

    Key lime curd is lightened with whipped cream and spread over this coconut–key lime sheet cake for a delicious, tropical dessert.

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Following stints at StarChefs and Saveur, Joe joined Epicurious in 2016 where he’s written about how to make the very best biscuits, the singularity of third-culture cooking, and the ultimate cream cheese frosting. Currently, he works across both BA and Epi as the senior SEO editor for cooking stories, which ... Read More
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