Friday, December 24, 2010

Guinness Gingerbread with Lemon Curd

Do you have flavor combinations that evoke memories from your childhood? For me, it was around the holidays, from the kitchen of my childhood friend Jessica Jenschke, née Coughran. Her mom made a gingerbread cake with a lemon curd that has stuck with me for over thirty years. I have never had her recipe, but this is my version...

At the base is my Guinness Gingerbread Cake...

Add a sprinkling of powdered sugar and a dollop of lemon curd. Et voilà!

Lemon Curd
1 C fresh lemon juice
4 t fresh lemon zest
1 cup sugar
6 large eggs
12 T butter, cut into cubes

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.



  1. I would have never thought to put lemon curd together with gingerbread, but hearing you describe it, and with your wonderful recipes and nostalgia, I'm dying to try it!

  2. I saw this post when you originally published it and meant to get you the recipe. I will try to remember and ask mom. It was actually a lemon sauce, not curd, but I suspect the flavor is similar to what you made here.

  3. @Jess. How funny that it was not the curd that I remember! I guess it WAS a long time ago.


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