The Original Lemon Curd Oatmeal Food

THE ORIGINAL LEMON CURD OATMEAL

The Original Lemon Curd Oatmeal image

In the late 19th and early 20th century England, home-made lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries and tarts.There are recipes on this web site, and it's also available in most grocery stores in the aisle with the jams and jellies. I had some leftover and thought I'd find a quick oatmeal recipe using it here, and discovered there was none - thus, I'm calling this the original! It's a nice change from your regular morning oatmeal; the lemon flavor is subtle and even the tiny amount of eggs makes the texture more souffle-like. YUM! Fresh raspberries or blueberries and/or sliced almonds or chopped walnuts are good alternative toppings to the crumbled gingersnap.

Provided by FLKeysJen

Categories Breakfast

Time 3m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

1/3 cup quick oats
1/2 cup skim milk or 1/2 cup light vanilla soymilk
1 -2 tablespoon lemon curd (depending how lemony you want it!)
1 gingersnap cookie (optional)

Steps:

Combine all ingredients in a bowl, except gingersnap.
Microwave for one minute and then stir.
Microwave for an additional 30 seconds.
Break gingersnap over the top, in tiny pieces.
Serve with extra milk or cream if desired.

LEMON CURD

Lemon Curd image

Provided by Geoffrey Zakarian

Categories condiment

Time 15m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/2 cup freshly squeezed lemon juice
2/3 cup sugar
1/4 teaspoon sea salt
3 large eggs
6 tablespoons unsalted butter, at room temperature

Steps:

In a heatproof bowl set over a pan of simmering water over medium heat, add the lemon juice, sugar and salt. Whisk until the sugar dissolves. Add the eggs and whisk together. Let cook, whisking, until thickened, 8 to 10 minutes. Add the butter, whisking to incorporate. If necessary, strain the custard through a fine mesh sieve into a medium bowl. Chill until ready to serve.

ENGLISH LEMON CURD

English Lemon Curd image

Lemony tart and just a little sweet. Wonderful on scones or croissants.

Provided by Al & Marti Voss

Categories Desserts Fillings Fruit Fillings

Time 53m

Yield 48

Number Of Ingredients 5

Ingredients

1 ½ cups freshly squeezed lemon juice
6 eggs, beaten
1 cup unsalted butter, softened
1 cup white sugar
¼ cup freshly grated lemon zest

Steps:

Combine lemon juice, eggs, butter, sugar, and lemon zest in a 2-quart saucepan; cook over medium-low heat, stirring constantly, until curd is thick and just beginning to boil, about 8 minutes.
Remove curd from heat and cool to room temperature, stirring occasionally to keep the surface soft, about 30 minutes. Pour curd into clean jars, seal, and store in the refrigerator.

Nutrition Facts : Calories 61.1 calories, Carbohydrate 5 g, Cholesterol 33.4 mg, Fat 4.5 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 9.4 mg, Sugar 4.4 g

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