Woodie - Funny, I just made these this weekend for the first time, too! YUM. Agree? I'll be making them regularly. So yes, I obviously did find the lemon curd. Wilkins or something, an English brand. Also found the Jules Destrooper cookies. I didn't notice what I paid for creme fraiche, but I did notice, as I have in the past, that I've only seen 8 oz containers but so many recipes call for 7 oz. What's up with that? Not that it mattered in any way... What did you think about the pistachios? Mine barely stuck once the sandwiches were frozen, so after the first round I didn't bother and didn't feel like I was missing anything more than perhaps presentation. (I'm not big on nuts in my food anyway...)

The following lemon curd recipe is part of Sol's recipe for meringue daisies. It is tart and very good. It is different from the ones above in that it uses only the egg yolk which is convenient when making it to go with meringues or an egg white based cake. Lemon Curd 4 large egg yolks ½ cup + 2 tablespoons sugar 3 fluid ounces lemon juice 4 tbsp (2 oz) unsalted butter, softened Pinch of salt 2 teaspoons grated lemon zest In a heavy noncorrodible saucepan, beat the yolks and sugar until blended. Stir in the remaining ingredients. Cook over medium-low heat, stirring constantly, until thickened, but still liquid enough to pour. DonÂt allow the mixture to boil or it will curdle. When the curd has thickened, pour through a strainer. Cool, and store in airtight container in the fridge. The curd will continue to thicken in the refrigerator.

This is so good!!!!!!!!! Pistachio Cardamom Cake with Lime Glaze 1 cup unsalted pistachios or salted, rinsed, dried (I couldnt find unsalted) 1/2 teaspoon ground cardamom 1 1/2 cups granulated sugar (divided use) 1 1/2 cups self-rising flour 11 tablespoons butter, room temperature or slightly soft 3 large eggs, room temperature 1/2 cup plain yogurt 1 lime Water (see below) Preheat oven to 350 degrees F. Spray an 8 inch round cake pan with baking spray and line bottom with a round of parchment paper. Place pistachios and cardamom in food processor and pulse until pistachios are chopped. Add 3/4 cup of the sugar, flour and butter. Process for 20 seconds, pulsing occasionally, until mixture is crumbly. In a separate bowl, stir together eggs and yogurt until well mixed. Add egg mixture to food processor and process just until blended. DonÂt overprocess, but make sure ingredients are uniformly moist Dump batter into prepared cake pan, scraping remainder from processor. Bake for 45 minutes or until a skewer inserted comes out clean. Cool in pan on a rack for 10 minutes, then invert and allow cake to finish cooling. Keep pan handy. Zest the lime to make about 1 tablespoon of zest (green part). Juice the lime and collect as much juice as possible. Add water to lime juice to make 1/3 cup plus 1 tablespoon liquid. Place water/lime juice mixture in a saucepan and add remaining sugar (1/2 cup). Turn heat to medium and bring to a boil. Add lime zest. Reduce heat and simmer for 5 minutes. Strain lime zest. Let cool for about 10 minutes. Liquid should be slightly thick. Now glaze the cake. Use the skewer to poke neat holes in the top of the cake. Pour liquid over top and let it sink down. Let it sit for a while then serve. If you want to cover the holes, sift confectionerÂs sugar over the top. This cake is very good and kind of unique. A slice of cardamom lime cake and some ice cream? Yum. Marigene's Lavendar Pound Cakettes are very good. Lavender Pound Cake with Lemon Glaze (Marigene) 12-18 miniature cakes Ingredients For the cake: 2½ cups sifted all-purpose flour 1½ teaspoons baking powder ½ teaspoon salt 1 cup butter, room temperature 2 cups sugar 4 eggs 2 egg yolks Finely grated zest of 1 lemon 3 tablespoons fresh lemon juice 1 teaspoon vanilla extract 2 tablespoons dried lavender, coarsely crushed or ground ¾ cup buttermilk, room temperature For the sugar glaze: 2 cups powdered sugar, sifted 3 tablespoons heavy cream 1 tablespoon lemon juice Finely grated zest of 1 lemon Equipment Meat pounder, spice/coffee grinder or food processor to crush the lavender Stand mixer with paddle attachment Two 6-cup mini Bundt® pans Microplane grater/zester Generously grease two 6-cup mini Bundt® pans with butter or non-stick cooking spray and dust lightly with flour, knocking out excess. Do not preheat oven. Sprinkle the lavender into the buttermilk and let sit for 10 minutes. Sift the flour, baking powder and salt together. Set aside. Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium speed until creamy, about 30 seconds. Gradually add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl using a rubber spatula. Then beat in the eggs one at a time, beating only until incorporated after each addition. Mix in the zest, lemon juice and vanilla. Mix in the flour mixture and buttermilk alternately, starting and ending with the flour. Beat the final addition only until smooth. Do not overmix. Spoon the batter into each cup, filling it only ¾ full and distibuting it evenly between the 12 Bundt® cups. Tap each pan several times on the counter to eliminate air bubbles and level the tops. Place both pans in the cold oven and turn the oven to 325? F. Bake for 30-35 minutes until the tops (which will eventually become the cake bottoms) are risen and golden. Let the cakes cool in the pans for about 30 minutes, then run a thin knife around outer edge of each cake to loosen and unmold by inverting the pan over onto a wire rack. The cakes will be right-side-up at this point. Prepare the glaze: Combine the powdered sugar, heavy cream and lemon juice in a small bowl. Stir with a rubber spatula until the glaze is smooth and of drizzling consistency. Spoon the glaze over the top of each slightly cooled cake, letting some run down unevenly on the sides. Zest the lemon over the tops of the glaze and serve. [ChefÂs Notes: When preparing the Bundt® pan for baking, thoroughly grease and flour the molds to ensure the cake will release easily from the pan. When a recipe calls for sifted flour, it means sift the flour, then measure for accurate results. This recipe calls for 6-cup mini Bundt® pans to make lovely Spring gifts, but feel free to use whatever size pan you desire, as this cake bakes well in a variety of pans  two 8½ x 4½ x 2½-inch loaf pans or one larger 10 x 3½- inch Bundt® pan. Just be sure to adjust the baking time to suit. DO NOT OPEN THE OVEN until at least 30 minutes into baking so your cakes will not fall. Wrapped in plastic or aluminum foil, the cakes will keep for 3-5 days at room temperature and for up to 3 months in the freezer.] And this Pound Cake is excellent and so easy. Posted by Dishesdone and she toasted each slice and served it with ice cream...Yummy! LISAÂS POUND CAKE (dishesdone) 1 cup butter or margarine (softened) 2 cups sugar 5 eggs 2 cups flour 1/4 teaspoon Amaretto (or vanilla or almond extract) Grease and flour two loaf pans. Cream the butter and sugar together until very light and fluffy. It's very important to beat until the sugar is no longer grainy. Beat in eggs, one at a time. Fold in the flour and the amaretto. Spoon into the two prepared loaf pans. Set in a COLD oven and then turn oven on to temperature of 350 degrees F. Bake for approximately 40 minutes or more until golden brown and a toothpick comes out clean. Note: Toast the pieces of Pound Cake and serve with homemade ice cream! Delicious! Hope this helps. Michelle

This sounds like heaven!! I ate raspberries as a child as fast as I could pick them and still adore them beyond common sense. Eager to make your adaptation. And the picture!! Gorgeous, gorgeous, gorgeous!!!