The easiest thing anyone can do with lemon or lime curd is spread it on bread. Simple, tasty and next to no effort. With a couple of jars of my blood lime & finger lime curd sitting on the fridge shelf, this is exactly what I did with most of it.
And then I had a creative spell.
Why not make a shortbread-type cookie and trick it up with a little curd?
Why not add toasted and ground wattleseeds to the cookie mix?
And why not make an Italian meringue and pipe dabs over the top and take to it with a blow torch it?
Fiddly as it may be, this is one dainty way to tart up a bunch of shortbread, or sable, as I did. A little extra effort for dessert or a “tea time” treat. The most strenuous part is the Italian meringue, and the most fun part – other than the eating – is the torching.
Edible flowers or micro herbs garnish these little darlings beautifully. I’ve used native violets from my back garden, just to complete the native Australian theme.