Summer is just around the corner and what better way to celebrate the warm weather than recipes using refreshing Lemon Curd!

Lemon Drop Cake

Recipe & photo thanks to Wilton.com!

Cake:
– 2-1/4 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup (1 stick) butter, softened
– 1-1/3 cups granulated sugar
– 4 egg whites
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon fresh lemon zest
– 3/4 cup milk

Filling and Icing:
– 1 package (8 ounces) cream cheese, softened
– 1/2 teaspoon fresh lemon zest
– 1/2 teaspoon pure vanilla extract
– 1/4 teaspoon pure lemon extract
– 4 cups confectioners’ sugar (about 1 pound)
– 1 jar (10 ounces) lemon curd

Instructions:
Preheat oven to 325°F. Prepare Easy Layers! 6 in. Square Cake Pan Set with vegetable pan spray.

In medium bowl, sift together flour, baking powder and salt.

In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg whites one at a time, beating well after each addition. Add vanilla and lemon zest; beat well. Add flour mixture to butter mixture alternately with milk; beat until just combined. Divide evenly into prepared pans.

Bake 15-17 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans on cooling grid 5 minutes. Remove from pans; cool completely on grid.

Lemon Poppy Seed Cake

Recipe thanks to StickyFingersBakeries.com!

Cake:
– 1 box any high quality white or yellow cake mix
– 1 – 3.5 oz. box instant lemon pudding mix
– 1/4 c. of fresh lemon juice mixed with enough cold water to equal 2/3 cup total liquid
– 4 eggs
– 1/2 teaspoon lemon extract
– 1 teaspoon of poppy seeds
– 2/3 c. canola oil
– 1 Jar of Sticky Fingers Lemon Curd

Icing:
– 2 C. powdered sugar
– 1 to 2 tablespoons of freshly squeezed lemon juice

Instructions:
Preheat oven to 350°F. Prepare a standard bundt baking pan with butter and dust with sugar. Using an electric mixer, blend the cake mix, instant pudding, eggs, lemon zest, lemon extract, poppy seeds, and lemon juice/water mixture. Add oil and mix until completely smooth. Set aside 1/3 cup of the batter. Mix this with the entire jar of Sticky Fingers Lemon Curd. Spread the rest of the batter into the prepared pan. Swirl the curd mixture through the center of the batter in the pan. Bake for 50-60 minutes until the top is golden and a toothpick inserted comes out clean. Cool cake and invert. To make the icing just mix the sugar and lemon juice with a wish until you get the consistency of syrup. Spoon the icing over the cake so it creates beautiful drips going down the sides. Once the icing has set it is ready to enjoy.

Crêpes with Lemon Cream and Berries

Recipe thanks to StickyFingersBakeries.com!

Crêpes:
– 1/2 cup unbleached all-purpose flour
– 5 ounces lowfat milk
– 1/2 tablespoon sugar
– 1/2 teaspoon salt
– 1/2 teaspoon pure vanilla extract
– 1 egg
– 1 1/2 tablespoons + 1/2 teaspoon unsalted butter, melted

Filling:
– 6 tablespoons of Sticky Fingers Lemon Curd
– 1/4 cup whipping cream
– 6 ounces of your choice of fresh berries
– Mint leaves to garnish

Instructions:
Stir Lemon Curd and cream together until blended. Set aside.

Whisk flour, milk, sugar, salt, vanilla extract and egg together in a small bowl until smooth. Add the 1 1/2 tablespoons of melted butter and mix again quickly. Batter should be the consistency of light cream. Let stand for at least 20 minutes. Heat remaining 1/2 teaspoon of butter in an 8-inch skillet over medium-high heat. Stir batter and pour 2 tablespoons into one side of pan, rotating the pan so batter spreads evenly. Cook until sides begin to brown and leave edge of pan, about 1 minute. Carefully flip up an edge with a spatula and flip Crêpe over. Cook second side about 20 seconds, then flip onto a plate. Continue until all the batter is used. You should have at least 8 crepes. Fold crepes in quarters, putting 2 on each plate. Spoon 2 tablespoons of the lemon cream in the middle of each plate and top with berries. Add a couple of mint leaves and serve.

Lemon-Swirled Cheesecake

Recipe thanks to StickyFingersBakeries.com!

Ingredients:
– 1 jar of Sticky Fingers Lemon Curd
– 1 tablespoon of lemon zest
– 1 teaspoon of freshly minced rosemary (optional)
– Your favorite Cheesecake recipe and ingredients

Instructions:
Follow your favorite cheesecake recipe adding in minced rosemary to the crust and the lemon zest to the filling. Before baking the cheese cake, spoon mounds of Sticky Fingers Lemon Curd onto the filling. Swirl together using the tip of a knife. Bake as directed and enjoy chilled.

Lemon Curd Soufflé

Recipe thanks to StickyFingersBakeries.com!

Ingredients:
– 3/4 c. milk
– 1/4 c. sugar
– 2 tablespoons corn starch
– 1/2 c. Sticky Fingers Lemon Curd
– 1-teaspoon fresh lemon zest
– 4 egg whites
– 1/4 cup sugar
– Butter to grease ramekin
– Sugar to coat ramekin

Instructions:
Preheat oven to 400˚F. Place a baking sheet in lower third of oven to preheat. Grease interior of 6 4-ounce ramekins with butter and dust with sugar. Heat milk in a small heavy saucepan over medium-high until it boils. Reduce heat to medium low. Whisk together 1/4 cup sugar and 2 tablespoons cornstarch until uniform. Add to milk and whisk. Bring to a low boil and cook 1-2 minutes, whisking continuously. Whisk in Sticky Fingers Lemon Curd and lemon zest. Cool to room temperature. In a standing mixer, or a hand mixer, fitted with a whisk attachment on high-speed whip the egg whites until soft peaks form. Add 1/4 cup sugar and continue to whisk until peaks form, but the egg whites are not dry. Gently fold one quarter of the egg whites into the lemon curd mixture. Continue adding egg whites one quarter at a time until all are incorporated. Pour lemon soufflé mixture into ramekins. Place on preheated baking sheet and bake 15-18 minutes until golden brown and soufflés have risen. Serve immediately or the soufflé’s will fall. Enjoy with whipped cream and fresh berries or garnish with powdered sugar and a mint leaf.