On these pop up pancakes: http://www.makeandtakes.com/pop-up-pancakes

Last summer I had a delicious lemon curd tart at a bistro in NYC. It would be so easy with the lemon curd already made! You'd just have to whip up a tart shell and whip some cream for the top.

Make some Chinese lemon chicken.

Delicious ideas! So I'm sending the husband out for buttermilk to make pancakes, a tart shell and heavy cream for the tart, and a whole chicken...

I'm going to need more lemon curd! ;)

Thanks, Faith and Kitchn Readers!

Lemon curd is *awesome* spread over anything with blueberries (scones, muffins, pancakes, etc), and I love it as a stir-in with plain yogurt and a little granola!

I add a little to rice with some Italian parsley... yum.

Awesome filling for home made doughnuts - BUT, be warned that you'll never be able to go back to store-bought again :)

I like lemon (or lime) curd on toasted crumpets, or mixed with greek yoghurt and whipped cream for a lovely dessert.

In a bowl, topped with nearly-burnt meringue. Delicious!

Make sweet cream gelato. Stir in swirls of lemon curd. Serve with tuiles and/or shortbread. Eat and be happy.

Make a swirl loaf cake with lemon curd and berries of your choice.
http://www.101cookbooks.com/archives/001191.html

Also, add to yogurt or parfaits or even ice cream.

Lemon curd on lemon ice cream!
(Haggen Daas 5-ingredient lemon ice cream,
Barefood Contessa lemon curd
to be exact) Perfect!

I made this lemon curd brioche and now people wont stop asking for them
http://www.pickycook.com/bread/lemonbriocherolls.aspx

I also fold some lemon curd into fresh whipped cream and put it on top of cakes (it pairs well with angel food cake).

Add 10% by weight gelatin and pour into a pre-baked shortbread crust and you have lemon bars.

Whip 50% by weight heavy cream, fold into curd, and you have a "mousse" to serve in dishes. Layered with cake, you have a trifle.

Thin it out with milk and use it as a sauce for bread pudding, or for a cake.

as a filling for chocolate or gingerbread layer cake.

I love some on top of a blueberry bagel, toasted with a little butter.

Mix it with Greek yogurt and add fruit to it--delicious!

I don't know if you have a layer cake occasion in the near future, but I made an amazing lemon layer cake with lemon curd in the middle, and lemony butter frosting on the outside.

Gingerbread pancakes.

On pavlovas! Or in homemade pop tarts.

If that seems like too much work -- or if you crave lemon in the morning -- definitely do the parfait thing.

CREPES!
I do them with Rhubarb Curd too.
http://www.atthefarmersmarket.com/2010/05/rhubarb-curd.html

I had lemon curd on lemony corn pancakes with fresh berries today. Insanely good! Wish I could say I made them, but I got them at Three Sisters: http://www.urbanspoon.com/r/40/442617/restaurant/Broad-Ripple/3-Sisters-Cafe-Indianapolis

Trader Joes crumpets taste delish after toasted and slathered in lemon curd. Or, mix it with whipped cream frost a cake

@Ann the Brave - No "occassion" needed for layer cakes. Layer cakes can happen "just because," no?

All of these ideas are fantastic. You inspired me to blog about it, and I thank you for enriching an already sweet experience!

http://everyfoodfits.com/2011/03/10/meyer-lemon-curd/

I like to make a quick frozen yogurt by stirring lemon curd into whole milk or greek yogurt and freezing it in an ice cream maker. Add fresh lemon juice or sweetener to taste. Can't wait until it's summer!

Thanks for the link to the lemon bar recipe, I used prepared lemon curd and they were the best I've ever had.

I wish someone would just give me jars of lemon curd...

I make my own lemon curd using Meyer lemons. The resulting curd is not as astringent as when using regular lemons; it's delicious!
1) I buy prebaked filo mini-tart shells, fill each with a spoonful of lemon curd, and top with whipped cream.
2) Make or buy an angel food or chiffon cake, slice crosswise into 2-3 layers. Spread curd between layers. Whip some whipping cream, add some Cool Whip to stabliize it, fold in lemon curd to taste, and use it to frost the cake. Chill before serving.