Lemon Curd Sauce
Connie
American
Dessert, Gluten-Free
I discovered Lemon Curd over 15 years ago, when Bill & I lived in London. It’s an English treasure which I have grown to LOVE! I started baking with it, using it in sauces, folding it into bread dough, mousse, even my cheesecake! I hope you’ll try making it & that you too will discover a jar of lemon curd is your new best friend! ENJOY!
Ingredients
Ingredients
- Jar of high quality lemon curd
- ¾ – 1 cup Heavy Whipping Cream (I like Horizon Organic)
- 1 individual container vanilla yogurt
- 10-12 high quality white chocolate truffles
Directions
How To Make It
- Melt the white chocolate truffles and heavy whipping cream in a glass bowl. I use ¾ cup of whipping cream and approximately 10-12 white chocolate truffles.
- You can heat this in the microwave or over a double boiler. The microwave is faster, but be careful not to scald the milk or burn the chocolate. Cool the mixture.
- Fold in the lemon curd until blended.
- Spoon vanilla yogurt in a bowl. Fold in the lemon curd sauce and a spoon of freshly whipped heavy cream (optional, but trust me, you will love it!)
- For toppings, the sky is the limit! Raspberries are delicious with lemon curd.
- Sprinkle chopped dark chocolate bits, Connie’s LoveJoy Gourmet Granola and chopped toasted pecans. Finally, top it all off with a dollop of whipped cream & some lemon zest.