I just love lemon curd. I spread it on toast, coat it on top of my pancakes, and make cakes and cookies with it. I also eat it by the spoonful. Hey, don’t judge! You know you do it! There are also spoonfulls of cookie dough, Nutella, and icing, too! One of the many perks of being the baker, eh?
Out of all the many delicious and creative ways I utilize the culinary demi-god that is lemon curd; my favorite is the butter crumble I make. This butter crumble was actually an accident. I meant to make more of a tart pie but made the dough too dry, and decided to improvise. Then, out of the oven cam this yummy addition to my recipe book. Mistakes are always such great tools for learning new things!
This lemon curd butter crumble is a one-size-fits-all dish. I eat it as breakfast with my coffee, as a snack, and as a dessert. This crumble is not overly sweet, either, It’s rich with all the butter, but lemon does the talking and carries the dish, instead of sugar.
For this recipe I use store-bought lemon cured from Trader Joes. You can use a store-bought lemon curd that you like, or make your own from scratch!