The Original Lemon Curd Oatmeal

READY IN: 3mins
Recipe by FLKeysJen

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.

Top Review by Muffin Goddess

I love lemon curd and gingersnap together, and I'm pretty partial to oatmeal as well, so this was a sure thing for me. I had to add a bit more oats to mine to absorb the liquid, but I think it's because I used old fashioned oats rather than the quick oats. I used vanilla rice milk, the full 2 tbs of curd, and I topped it with crumbled gingersnap and a few fresh raspberries. I'll definitely be adding this to my winter breakfast repertoire, thanks for posting! Made for PAC Spring 2014

Ingredients Nutrition

  • 78.07 ml quick oats
  • 118.29 ml light almond milk or 118.29 ml skim milk or 118.29 ml light vanilla soymilk
  • 14.79-29.58 ml lemon curd (depending how lemony you want it!)
  • 1 gingersnap cookie (optional)


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

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