meringue cookies with lemon curd<\/p><\/div>\n

Lemon curd is also perfect for:<\/p>\n

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• scones, muffins, cinnamon raisin toast, and waffles<\/li>\n
• a filling for crepes, lemon cupcakes, and cakes<\/li>\n
• a topping for pavlova, ice cream, or pound cake<\/li>\n
• tart or pie filling<\/li>\n
• fresh berries<\/li>\n
• triffles<\/li>\n
• and so much more!<\/li>\n<\/ul>\n

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  Chef Mary’s Tips<\/strong><\/p>\n

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  • Reactive cookware (aluminum, unlined copper, iron, and non-stainless steel) is an excellent heat conductor for cooking. However, it’s also highly reactive with acidic foods such as citrus, tomatoes, and vinegar. Acidic foods pull atoms of metal from reactive pans. So when making lemon curd, these pans can react with the acid in the lemons, discoloring the curd and leaving a metallic aftertaste.<\/li>\n
  • Always use fresh lemon juice, not the bottled stuff. The results are so much better!<\/li>\n<\/ul>\n

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