Because of its intense flavor, lemon curd can be used sparingly as a filling for cake, pie or lemon bars, a topping on shortbread cookings or scones, or do as my mom does and eat it straight with a bit of whipped cream on top. Sealed (and water bathed) in a jar, lemon curd can be stored in a cool dry place or can simply hang out in your fridge until gone. Citrus fruits are in season when the weather turns cold, so lemon curd is a beautiful taste of summery tang in the middle of winter. The recipe I used can be found here, at the Joy of Baking website.
Now, I'd had plans for my lemon curd besides sitting there, looking all sunshiny and pretty. I was going to make cupcakes with lemon curd filling and marscapone frosting. But I'm still getting used to a new oven that appears to run hot - from the bottom - and so my cupcakes came out iffy. The poor things had funky bottoms and fallen tops. :( But I'm all about turning lemon-curd-planned-baked-goods into different lemon-curd-baked-goods as the situation demands it. I let the cupcake monsters cool and broke them up to use in a trifle.
If you've never had a trifle, you must remedy that ASAP! Trifle is a dessert with layers of cake, fruit, custard/pudding/creamy something, and whipped cream. I've made all sorts of trifles with cakes ranging from angel cake to pound cake to brownies in a variety of flavors; chocolate pudding, white chocolate mousse, and vanilla custard; strawberries, blueberries, bananas and oranges; and regular and flavored whipped creams.
For this trifle I used the aforementioned cupcake pieces, lemon curd, sweetened raspberries (the last of my summer freezer stash) and plain whipped cream. This makes for a rich and tangy combination, with the lemon and the raspberries cutting the sweetness of the cream and cake.
It is imprerative that you serve the trifle in a pretty glass dish, either a large bowl (my large trifle dish is an elegant footed affair) or individual glasses, as I did here. You want the attractive layers to been seen and enjoyed even before they are tasted.
*as always, you must take my amateur photography with a very large grain of sea salt. Thanks.