Thanks for a wonderful sounding recipe PJ. In the past I've made a lemon curd pie - the pie filling is very liquid and as the pie bakes the 'curd' thickens - it is really pucker power but oh, so good. Meyer Lemons are the answer. Another way to use the lemon curd is to make meringue, as if for lemon meringue pie, and fold the lemon curd into the meringue. I would serve this in a glass parfait dish and my children really loved it and didn't realize they were eating meringue as the texture was more souffle like. Excellent ideas - thanks! PJH

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