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
- 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)