Lemon Curd
In the past I have always been scared to make lemon curd (or any curd for that matter). I used to think it was this very complicated thing which required loads of steps and ingredients. Also I didn't really know what to do with it, how to use it. Fast forward a few years, and at this stage I had a Cafe and catering business and had become quite good at making pavlovas.
They were a stable in the cafe and a popular request for catering from my clients. I had read Nigella Lawson made a pavlova using lemon curd as a topping instead of your traditional thick cream, so I decided to give it a go. Wow and I mean wow. It was delicious and I was hooked. I have tested various lemon curd recipes, and loads were lovely and nice, but my favourite is this one. It is a Nigella recipe that I tested many times and never fails. Have also made it using orange juice instead of lemon - still fantastic.
There are so many ways to use lemon curd - on pavlova as mentioned above, in tart shells and topped with meringue, in sponges, in doughnuts even a croquembouche.