Baking

This recipe takes the traditional lemon curd process and reverses it, not only saving time, but producing something better, smoother, and lighter in the end. Meet your new tart filling, scone spread, and trifle layer -- and the best lemon pudding you'll ever taste. Adapted very slightly from <a title="Amazon: Tartine" href="http://www.amazon.com/Tartine-Elisabeth-Prueitt/dp/0811851508?tag=food52-20" target="_blank"><strong>Tartine</strong></a> by Elisabeth Prueitt and Chad Robertson (Chronicle, 2006)

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