Maple Fried Oatmeal With Vanilla Bean Lemon Curd Recipes

THE ORIGINAL LEMON CURD OATMEAL

The Original Lemon Curd Oatmeal image

In the late 19th and early 20th century England, home-made lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries and tarts.There are recipes on this web site, and it's also available in most grocery stores in the aisle with the jams and jellies. I had some leftover and thought I'd find a quick oatmeal recipe using it here, and discovered there was none - thus, I'm calling this the original! It's a nice change from your regular morning oatmeal; the lemon flavor is subtle and even the tiny amount of eggs makes the texture more souffle-like. YUM! Fresh raspberries or blueberries and/or sliced almonds or chopped walnuts are good alternative toppings to the crumbled gingersnap.

Provided by FLKeysJen

Categories Breakfast

Time 3m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

1/3 cup quick oats
1/2 cup skim milk or 1/2 cup light vanilla soymilk
1 -2 tablespoon lemon curd (depending how lemony you want it!)
1 gingersnap cookie (optional)

Steps:

Combine all ingredients in a bowl, except gingersnap.
Microwave for one minute and then stir.
Microwave for an additional 30 seconds.
Break gingersnap over the top, in tiny pieces.
Serve with extra milk or cream if desired.

LEMON CURD

Lemon Curd image

A classic Lemon Curd recipe, made with lemon juice and zest, whole eggs, and butter. Use your lemon curd on scones, in yogurt, or between layers of meringue.

Categories Sauce Egg Dessert Quick & Easy Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 1 1/3 cups

Number Of Ingredients 5

Ingredients

1/2 cup fresh lemon juice
2 teaspoons finely grated fresh lemon zest
1/2 cup sugar
3 large eggs
3/4 stick (6 tablespoons) unsalted butter, cut into bits

Steps:

Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.

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