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Bakes by Brown Sugar

Weekend Baking: What to Do With a Jar of Curd

Published about 1 month ago • 1 min read

Hey Reader,

I love making fruit curds and a curd is one of the most versatile things you can keep in your fridge or freezer (it freezes for up to a year).

Eat it with a spoon, fold it into whipped cream, put it on pancakes or fill a tart shell. Here are four to start with:

  • ​Navel Orange Curd: Made with fresh squeezed orange juice, it's has a bright flavor and sunny color.
  • ​Raspberry Curd: I love making this during the summer, but during this time of year I like making it with frozen raspberries because they have more flavor.
  • ​Lemon Curd: A classic for a reason. It's smooth, creamy, and perfectly tart. My recipe is thick enough for a tart and cake fillings.
  • ​Mango Curd: If you love mangos, you'll love this curd. I also use this one in my Mango Curd Tart.

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12 vibrant citrus desserts. One delicious ebook, with plenty of reasons to bake something amazing this season. Get your copy today!

If you ever make any of my recipes, I'd appreciate it if you'd leave a comment and a star rating! Your feedback helps me create even better recipes and helps others discover them too! Thanks so much for your support!

600 1st Ave, Ste 330 PMB 92768, Seattle, WA 98104-2246
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Bakes by Brown Sugar

Cheryl Norris | recipe developer & food photographer

Hello! I'm Cheryl, the professional home baker, recipe developer, and photographer behind Bakes by Brown Sugar. My mission is for you to bake with confidence, have fun, and enjoy sweet success - time and time again! Whether you're new to baking or you've been baking for years, I'll show you how to turn simple ingredients into amazing treats with well-tested recipes, and helpful detailed instructions. You'll find the inspiration you need to bake with success, one recipe at a time.

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