Lemon curd (and other fillings)
Patty and I discovered lemon curd about two years ago, and we LOVE it. I’ve a marvelous lemon cake recipe that calls for a lemon filling, but that’s different. Lemon curd is just THAT tart enough to get your taste buds squeaked. When you swallow it, you wait. It’ll “get you” right in the back of your jaw, but it’s such a wonderful sensation that you will, at least 99.999% of the time, love it. It’s just that kind of flavor that wanders around in your senses for a few minutes before you realize that that’s what it was.
I’ve tried a couple different brands of lemon curd, one at Winco food store and one or two at World Market/Cost Plus. We like the Cost Plus one better; it just has a better texture and taste. I find texture to be very important because when you are adding the curd to either a cupcake or a cake, the question is how it reacts to the cake itself.
We went to a local British shop, Touch of Britain in North Highlands, CA, and the woman we spoke to was a riot. She has a VERY strong British accent, and when I asked if they had orange curd, it definitely threw her for a loop. “Well, I’ve never HEARD of orange curd, and I’m British, so I should know!” But she was very sweet, and we had a great experience talking to her.
I think I’ll try making orange curd. Any suggestions?