How To Make Lemon CurdBakers Royale

Lemon and Raspberry Tart

Lemon and Raspberry Tart ~ This easy to assemble and bright fruity dessert is perfect if you want to stay on the lighter side of sweet treats this Valentine’s Day.

I’m excited to be featuring this recipe as a guest post over at Simple Bites for Aimée Wimbush-Bourque. If you haven’t been there you are in for a treat. Part of a larger network, Simple Bites, is built on the idea of helping to bring family together through simple meals with wholesome recipes and tips for meal planning.

Head on over and see for yourself why Simple Bites was declared by Canadian Weblog Awards as Best New Weblog.

Baking Basics: How to make Lemon Curd

Baking Basics Series: Lemon Curd ~ This is one of those useful recipe components that is easy to make and handy to have around. Lemon curd is used in or on many things likes cakes, cupcakes, tarts, pies and scones.

While you can certainly buy it, I prefer to make homemade, especially since lemon is one of my favorite flavors. I love the tartness of fresh squeezed lemons.

This recipe requires everything to be homemade. In other words, using lemon juice from a bottle won’t work. You want the freshness of real lemon juice and most importantly, the skin is where the majority of a lemon’s flavor comes from. It’s the zest of the skin that gives lemon curd its punched up flavor and bite. That said, when choosing lemons look for unblemished ones and lemons that are smooth, bright and shiny.

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