Do you recall the lemon curd I made recently, so cheerful and optimism-inspiring with its vibrant yellow colour? You might have wondered what you could do with such a bowl of lemon curd, besides surreptitiously dipping a spoon into it and dreamily savouring its rich and silky tanginess as you gaze into the distance through an open doorway.
Have you considered slathering lemon curd on toast? It’s a real pick-me-up for breakfast. I enjoyed that several mornings and thought about taking a photo, but I think you can conjure this one up in your own mind’s eye: a swirl of bright sunshiny curd atop a slice of golden brown toast. Simple, yet artsy and good.
It’s also fun to be stealthy in your use of lemon curd, to bring an element of surprise to what appears to be an ordinary treat. Case in point: take a humble vanilla cupcake (like the one here), fill the centre with a dollop of lemon curd, and then embellish it with an innocent-seeming spiral of vanilla buttercream flavoured with a tablespoon or two of lemon juice. You might even top it with a flourish of the same buttercream that’s been coloured yellow.
All in all, a pretty cupcake, seemingly rather sedate in the lemon department, until you bite into the centre and find your taste buds shaken awake by the burst of no-holds-barred lemon curd brilliance.
How’s that for a lemon surprise?