Would adding a little lemon oil, in place of the lemon zest, intensify the flavor? Or would the oil keep it from setting up? And, does curd need to be citrus? How about ginger curd? mango? vanilla? cranberry? WB, I'm sure the lemon oil would be just fine - or Fiori di Sicilia, which would add that touch of vanilla. I think you need the acid of the lemon to help set the eggs and make it thicken; but I've seen raspberry curd, so it doesn't have to be citrus. Just not sure it would work without some acidic ingredient (e.g., vanilla might be tough, but cranberry would probably work). Interesting thought... PJH

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