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Double the chocolate just wasn't going to cut it.
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Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson It adds a complex brininess to what can be an overly sweet citrus custard In this recipe, the curd is lightened with a little whipped cream and used to frost and fill a lemon-flavored angel food cake
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Get Chocolate Malt Nest Cake Recipe from Food Network
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Get Grandma's Strawberry-Rhubarb Pie Recipe from Food Network
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