Lemon Curd and Gingersnap Dessert

Lemon Curd, Gingersnap Dessert

Lemon Curd, Gingersnap Dessert

Over the years the focus of my entertaining has been mostly on the main course and the dishes around it – salads, appetizer and veggies etc. Generally I spend so much time concentrating on these dishes that the dessert takes a back seat. More often than not, I pick up a few sweets from an awesome bakery or even skip dessert all together, and just serve a sweet wine or a bit of fruit. Sometimes however, I just really want to serve a beautiful dessert that comes from my own kitchen. Today’s recipe is perfect for cooks like me, or those who don’t have much time to make something more elaborate. You can pull some gingersnaps out of the freezer and whip up the lemon curd in about 10 minutes, and voilà, you have a scrumptious, homemade dessert.

This recipe for lemon curd is the nicest one I have ever made. It has the zest of 2 lemons and the juice of an orange, which ramp up the flavour to a perfectly intense level. The vivid yellow colour comes from the free run eggs that I use. The yolks are virtually a bright orange colour. I have also recently learned that different varieties of oranges have subtly different flavours. I used Cara Cara oranges in this recipe, so the flavour is influenced by them. You could change up the flavour of your curd, by changing the kind of orange that you use. You could use store bought gingersnaps, but I used my homemade 3 Ginger Gingersnaps from last week’s post as I couldn’t find gingersnaps in the store.

The recipe for the lemon curd comes from Chef Ginette Ziemnicki, the teacher of the pie course I recently took at my fave kitchen store, Posh Pantry.

I am bringing this dessert over to Angie’s Fiesta Friday! I am pretty sure that the gang there will like it! For any of you who haven’t yet visited this crazy Friday blog party, come and join us – you really don’t want to miss out on the fun!  And this Friday is shaping up to be a very wild one!! The witty Saucy and wild Johnny will be co-hosting!  I don’t know who is tending the bar, but I am getting there early to get a jump on the martinis before the line-up gets too long!!  This is a very thirsty bunch 😀 !

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Lemon Curd and Gingersnap Dessert

  • Servings: 4
  • Difficulty: easy
  • Print

 Ingredients:

Several Gingersnap Cookies

Candied ginger for garnish

Lemon Curd:

2 tablespoons cornstarch

½ cup white sugar

zest of 2 lemons

½ cup fresh lemon juice

juice of 1 large orange

6 tablespoons butter

3 egg yolks

1 whole egg

Method:

Mix the cornstarch, sugar and lemon zest in a medium saucepan. Stir in the lemon juice. Top up the orange juice with water to total 200 ml. and add to the pot.

Cook over medium heat, stirring constantly, until thickened and smooth. Remove from heat and beat in the butter until melted. Beat in the egg yolks and egg quickly so that the eggs don’t cook.

Return the curd to a medium heat and stir vigorously until the mixture begins to bubble once again.

Remove from the heat and allow to cool at room temperature.

Can be refrigerated once it is cooled. Just place Saran Wrap on the surface of curd to prevent it from forming a skin.

Assembly:

Crumble some of the gingersnap cookies.

Place some of the cookies crumbles in the bottom of small dessert cups.

Top with some of the lemon curd.

Make as many layers as you like, ending with the lemon curd. Garnish with a few cookie crumbles and a chunk of candied ginger.

Serve immediately with a big smile!

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91 Responses to “Lemon Curd and Gingersnap Dessert”

  1. Jhuls

    Ahh!! This looks perfect to end a meal. Have a lovely Fiesta Friday to you, Chef! 😉

    Reply
    • chefjulianna

      Thanks Jhuls! I hope you enjoy FF this week too! I don’t know about you, but Friday has become my favourite day of the week!! 😉

      Reply
      • Jhuls

        Well, Friday has always been a favorite of mine… but when FF came to my life, no other day is better than Fridays! 😉

  2. theseasonedtraveler

    Some of my favorite flavors here! These are beautifully assembled and that bright yellow color really pops. I made lemon curd for the first time this year and loved adding leftovers to toast or over yogurt – this looks like a sublime way to highlight it, with those tasty crisp gingersnaps!

    Reply
    • chefjulianna

      Oooohhh, with yogurt sounds awesome too! Honestly I could even just eat it on top of the cookies, but I goes it is more civilized to offer it to your guests in a dessert bowl 😀

      Reply
    • chefjulianna

      Me too, Linda! I plan to make this many times over the summer! Good Fiesta, huh? Have you checked out Johnny on the dance floor? Wow, I’m blushing! 😎

      Reply
  3. saucygander

    Absolutely lovely! Your eggs must have really bright red-orange yolks, this is seriously the most vibrant curd I’ve ever seen! I’ve made a fresh ginger cake with a super-tangy lemon glaze, it was gone pretty quickly. Your dessert has similar flavours so I know I will adore these!!
    PS, I’m on the bar for now, shaking up a cocktail storm. Did you see Sir Johnny out there on the dance floor… who knew he had those moves in him?? 😀

    Reply
    • chefjulianna

      OMG, Saucy, check out those moves!! That man is smooth 😎 Now he knows how to shake it! But glad you are in charge of shaking the cocktails 😀 I am arriving a little late, but I hear that whatever you are mixing is pretty darn fine, so I’ll have one too!

      Yup, those egg yolks were bright red-orange and I’m sure you would love the intense flavour too! So happy you and Johnny are co-hosting. You two make a great team. You have divided the labour perfectly – Johnny is entertaining us and you are keeping our alcohol levels up! How awesome is that?? 😀

      Reply
    • chefjulianna

      Hmmmm, I guess I can relate to that analogy! I really don’t like marmite. But tell your kids it’s a super lemony pudding and they may just like it. If not, well, then there is just more for you 😀

      Reply
  4. Nancy

    I’ve never made a homemade lemon curd…I never knew it was this easy. Shame on me! And here you are, taunting me with your gingersnaps again! Oh, I need to make this… Looks delicious!

    Reply
    • chefjulianna

      LOL, Nancy! So sorry to be taunting you again! But the curd is so easy to put together – I hope you get to try it 😀

      Reply
      • Nancy

        Hahhah…taunting with delicious food will be allowed…for now. 😉

  5. Ngan R.

    The bar is overflowing with drinks, Julianna, have no fear! Though I’m thinking once I have a taste of your lemon curd and gingersnaps, I won’t need anything else. These look beautiful and sound great. I especially like the presentation in the dessert goblets. Have a great Friday and weekend!

    Reply
    • chefjulianna

      Pheww! so glad to hear it….Hmmm you have given me an idea! Maybe I could design a lemon, ginger martini? I think I will turn this project over to my hubby – he’s much better on the bar, than me 😎 So glad you like the presentation, Ngan! Have an awesome weekend!

      Reply
  6. Lisa

    This looks fabulous, Julianna! Lemon curd and gingersnap are two things that I very much love, but I had never thought to combine them together! Fantastic recipe here.

    Reply
  7. Jess

    What a lovely dessert- the combination of flavors from the tart lemon curd and spicy gingersnaps must be so nice. Great recipe 🙂

    Reply
  8. illcookyouwash

    I love this sort of two part recipe! My excitement level for your gingersnap recipe last week is high again and I love that you have another recipe that incorporates these cookies. The only problem – will the cookies last long enough to be used in this recipe or will it be promptly inhaled by those who camp out around my oven? 🙂

    Reply
    • chefjulianna

      LOL! Well there is a good chance that you will have to hide a tray of cookies so you can use them in the dessert!! 😀 The other problem with me is that I am usually the one who is inhaling the cookies – I haven’t quite figured out how to hide them from myself!! If I ever did though, I would be a much thinner person…not as happy, but definitely thinner 😀

      Reply
  9. Aditi

    Oh yum! Gingersnaps and lemon curd- can’t go wrong with this combination of ingredients. Looks so so good!

    Reply
  10. Lori

    Julianna- amazing! I really want to try making some lemon curd….I had never heard about it until recently. Sounds really delicious!

    Reply
    • chefjulianna

      No JuJu it’s all gone, but for you I will whip up another batch! It only takes a few minutes and I want some more too! 😀 You have an awesome weekend too!

      Reply
  11. Arl's World

    This looks so good! I have always loved Ginger Snaps …I am a late comer, are there still some left? Maybe in the fridge? 😉 Hehe

    Reply
    • chefjulianna

      Oh yes, I anticipated the late comers, so I stashed some in the fridge – I’ll go get you some just now 😉

      Reply
  12. polianthus

    never made lemon curd before always thought it was hard, but you describe it as being easy, I might yet try it. Thanks for the inspiration

    Reply
      • polianthus

        Hi Julianna, well you make it sound really easy, i have a friend who loves the stuff, I should give it a try. Ill let you know how I go

      • polianthus

        oh yes fiesta fridays are always just perfect – I wish I could make them every week, but I dont always manage sadly

  13. Johnny / Kitschnflavours

    This is something that I’ve yet to make, as I’m like you in focusing on savoury over dessert. Which is why I’m trying to bring sweet stuff to F&F most weeks. Doesn’t always work! Oh well. Back to this recipe, as I like the inclusion of the orange. And I’m now wondering if it would be possible to use grapefruit as well.

    Hold on a sec, Wild Johnny?! Hahaha! If only you knew. And if only I knew who’s been gossiping!

    Reply
    • chefjulianna

      Hey Johnny….ahem….I mean, “Sir Shake” 😀 (that’s Angie, by the way…naughty girl…) Well we were watching you out there on the dance floor and we just got to commenting about your smooth moves and well, you know…we just dubbed you 😉

      Back to the dessert! I think you could make an awesome grapefruit curd. For that matter, I think I will try it the next time and I’ll let you know how it comes out!

      Thanks so much for co-hosting with Saucy! You two are an awesome team! So glad you could do this for us this time around 🙂

      Reply
  14. spiceinthecity

    Wow, this looks like such a lovely dessert Julianna & love the vibrant color of that lemon curd! The combination of the lemon & ginger flavors, yummy!

    Reply
  15. catherinecuisine

    I also add one orange to my lemon curd. i think it gives a more complexe flavour and a deeper yellow colour. Your is beautiful, and it is a good idea to serve this as a “verrine”… Very nice dessert!

    Reply
    • chefjulianna

      Oh thank-you Catherine! Yes, it’s a nice little trick to add the orange – I really love the flavour that it gives too! Glad you liked my verrines! 😀

      Reply
  16. lapetitecasserole

    I’m sure that this lemon curd wouldn’t last long in my house… Lemon flavour with gingersnap cookies I bet becomes a dream in the mouth!

    Reply
  17. Karen

    Love your curd and gingersnap dessert. It is perfect for casual outdoor entertaining this summer.

    Reply
    • chefjulianna

      Thanks Karen! I agree and do plan to have this at a few summer parties this year! Thanks so much for stopping by and commenting! I really appreciate it! 😀

      Reply

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