CONNIE’S LEMON CURD SAUCE

Yes, it’s Gluten Free

I LOVE LEMONS!

I discovered Lemon Curd over 15 years ago, when Bill & I lived in London. It’s an English treasure which I have grown to LOVE! I started baking with it, using it in sauces, folding it into bread dough, mousse, even my cheesecake! I hope you’ll try making my lemon curd sauce & discover a jar of lemon curd is your new best friend! ENJOY!

INGREDIENTS:

Jar of Lemon Curd – (I like Dickinson’s)
¾ – 1 cup Heavy Whipping Cream (I like Horizon Organic)
1 individual container Vanilla Yogurt (I like Dannon – 80 calories)
10-12 Lindor Truffles – White and / or Citrus Flavor (these are indidually wrapped treasures)

HOW TO MAKE IT:

Melt the Lindor Truffles and heavy whipping cream in a glass bowl. I use ¾ cup of whipping cream and approximately 10-12 Lindor truffles.
You can heat this in the microwave or over a double boiler. The microwave is faster, but be careful not to scald the milk or burn the chocolate. Cool the mixture.
Fold in the lemon curd till blended.
Spoon vanilla yogurt in a bowl. Fold in the lemon curd sauce and a spoon of freshly whipped heavy cream (optional, but trust me, you will love it!)
For toppings, the sky is the limit! Raspberries are delicious with lemon curd.
Sprinkle chopped dark chocolate bits, Connie’s Gluten Free Granola and chopped toasted pecans. Finally, top it all off with a dollop of whipped cream & some lemon zest.
I think you’re going to love my Lemon Curd sauce. Let me know!