Getting Personal - May 2012
Much to the chagrin of my baker-parents, I've never been a cake girl, and I'm certainly not a frosting girl. Birthday cake? No thanks. I'd prefer pie, especially lemon meringue pie, and it's mostly for the lemony filling (which was a must in my wedding cake, of course). I've been on a lifetime pursuit of perfect lemon curd and along the way I've been persuaded to try other flavors, too – lime, raspberry and even margarita curd – but I always come back to the original.
This tried and true recipe is perfect as a filling to a summery tart (topped with a fluffy Marshmallow Meringue), but it's also good on muffins, scones, shortbread, angel food cake, pound cake, layered with yogurt and fruit – you name it. (It's also good on a spoon.)