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It's almost like a lemon jelly, but more solid. It's most often used as filling in between cake layers.I had this idea yesterday for a cake....I made a lemon pudding cake, with fresh blueberries, fresh lemon juice, pulp and grated zest in it. Did it in a bundt pan.When it came out of the pan, I poured the melted lemon curd on it, then a lemon/butter/powdered sugar glaze over the top of it.It was incredible ....if I do say so myself! The other three who ate it thought so too.