4 Ways Lemon Curd

Transform that jar of zingy lemon curd in your cupboard into these impressive but simple desserts

recipes ESTHER CLARK | photograph TOBY SCOTT

Left to right: Lemon & rhubarb rice pudding; lemon curd & orange cake; lemon & raspberry doughnut pudding; lemon curd, mascarpone & passion fruit tart

Lemon & rhubarb rice pudding

SERVES 6 | PREP 5 mins | COOK 1 hr | EASY | V

Put 100g pudding rice in a pan with 1 litre milk and 50g caster sugar and bring to the boil. Reduce the heat and simmer for 40-45 mins, or until the rice is tender, stirring often to ensure it doesn’t catch on the bottom. Meanwhile, cut 250g rhubarb into 3cm pieces and put in a pan with 30g caster sugar, 1 chopped ball of stem ginger in syrup and 3 tbsp of the syrup. Bring to a simmer and cook for 7-10 mins, or until the rhubarb is soft but still holds its shape. Stir 100ml double cream and 3-4 tbsp lemon curd through the rice pudding, then top with some of the poached rhubarb.

GOOD TO KNOW calcium • gluten free PER SERVING 358 kcals • fat 16g • saturates 10g • carbs 47g • sugars 33g • fibre 1g • protein 7g • salt 0.2g

Lemon curd & orange cake

SERVES 10 | PREP 15 mins plus cooling | COOK 20 mins | EASY | V | ❄

Butter a 1-litre loaf tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Put 170g soft salted butter, 150g golden caster sugar, 2 eggs, 70g natural yogurt, 150g self-raising flour, 50g ground almonds, the zest of 1 large orange, 2-3 tbsp milk and 5 tbsp lemon curd in a large bowl and whisk until smooth. Put another 5 tbsp lemon curd in a second bowl and whisk to loosen. Spoon half the batter into the prepared tin, dollop over the lemon curd and top with the remaining batter. Scatter over 20g flaked almonds and bake for 50 mins, or until risen and golden. Leave to cool on a wire rack, scatter over some lemon zest and slice.

PER SERVING 365 kcals • fat 20g • saturates 10g • carbs 40g • sugars 26g • fibre 1g • protein 6g • salt 0.6g

Lemon & raspberry doughnut pudding

SERVES 8-10 | PREP 15 mins plus soaking | COOK 10 mins | EASY | V

Heat the oven to 200C/180C fan/gas 6 and butter a 20 x 20cm baking dish. Quarter 8 raspberry jam doughnuts and arrange in overlapping layers in the prepared dish. Scatter over 100g raspberries. Heat 500ml shopbought fresh custard with 250ml whole milk until steaming, then whisk through 150g lemon curd. Pour the lemon custard over the doughnuts, then leave to soak for 30 mins, ensuring some of the doughnuts stick out so they’ll crisp up when baked. Scatter over another 50g raspberries and bake for 35-40 mins, or until golden brown and just set.

PER SERVING (10) 314 kcals • fat 12g • saturates 5g • carbs 46g • sugars 27g • fibre 2g • protein 6g • salt 0.7g

Lemon curd, mascarpone & passion fruit tart

SERVES 6 | PREP 15 mins plus cooling | COOK 25 mins | EASY | V

Heat the oven to 200C/180C fan/ gas 6. Unroll a 320g sheet of puff pastry onto a lined baking tray. Score a 2cm border around the edge of the pastry using a sharp knife, then brush the border with 1 beaten egg. Bake for 15-20 mins, or until golden and crisp. Gently push down the middle with the back of a spoon, then leave to cool completely. Whisk 250g mascarpone with 150ml double cream and 3 tbsp lemon curd until soft and spoonable. Fold in another 3 tbsp lemon curd and the seeds of 1 passion fruit. Spoon the cream mixture in the centre of the pastry and scatter over the seeds of 2 passion fruit and 30g chopped pistachios.

PER SERVING 602 kcals • fat 50g • saturates 28g • carbs 30g • sugars 12g • fibre 3g • protein 8g • salt 0.6g