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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  • 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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  • 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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  • 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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  • 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
Senior SEO Editor, Cooking
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