Lemon Angel Food Cake With Preserved Lemon Curd - New York Times

New York Times

Lemon Angel Food Cake With Preserved Lemon Curd New York Times 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 ...

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