We have always been committed to products full of creativity and invention. “We enjoyed making things that were a little unusual or new to their kitchens. It’s fun to introduce products to people,” says Jonathan in reference to their product development in the early days.
While our passion for unique flavors has always been demonstrative of this spirit, so has our commitment to the classics. Lemon Curd, a traditional English custard, may not have been a common sight in New England in 1995 at a local farmers’ market, but that didn’t stop Jim and Jon from bringing this tea-time classic to their curious customers. This was one of our early products that was both unusual and new, but at the same time, tried and true.
Prepared in the style of traditional English-style custard, our Lemon Curd adds a regal touch of sweet tartness to your daytime desserts. Our simple, but proven, recipe sticks to the beautiful basic ingredients of pure cane sugar, egg yolks, unsalted butter and lemon juice. However you use it, our lemony treat adds a delicious, sweet zest to your sunny brunches or every day baked goods.
Sharing ways to use our products is just as important to us as creating them. While we enjoy Lemon Curd directly out of the jar on warm scones or pound cake, it really elevates a stack of pancakes with berries in lieu of maple syrup. For a real treat on a laid back weekend morning, we love to make Lemon Cream & Berry Crepes.
Lemon Cream & Berry Crepes
- 6 Tablespoons Stonewall Kitchen Lemon Curd
- 1/4 cup light cream
- 1/2 scant cup unbleached all-purpose flour
- 5 ounces low fat milk
- 1/2 Tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon Stonewall Kitchen Pure Vanilla Extract
- 1 egg
- 1 1/2 Tablespoons, plus 1/2 teaspoon, unsalted butter, melted
- 6 ounces blackberries, raspberries or other fresh berries
- Mint leaves to garnish
- Stir Lemon Curd and cream together until blended. Set aside.
- Whisk flour, milk, sugar, Pure Vanilla Extract and egg together in a small bowl until smooth. Add the 1 1/2 Tablespoons of melted butter and mix again quickly. Batter should be the consistency of light cream. Let stand for at least 20 minutes.
- Preheat oven to warm.
- Heat remaining 1/2 teaspoon of butter in an 8-inch skillet over medium-high heat. Stir batter and pour 2 Tablespoons into one side of pan, rotating the pan so batter spreads evenly. Cook until sides begin to brown and leave edge of pan, about 1 minute. Carefully flip up an edge with your fingers and flip crepe over. Cook second side about 20 seconds, then flip onto a plate. Continue until all the batter is used. You should have at least 8 crepes. Cover lightly with wax paper or foil, and keep warm in oven.
- Fold crepes in quarters, putting two on each plate. Spoon 2 Tablespoons of the lemon cream in the middle of each plate and top with berries. Add a couple of mint leaves and serve.