RunnerKim - Roasted Chicken with Lemon Curd

[Peggy]

RunnerKim,

Per your request on the chicken thread, I am posting my review of the Roasted Chicken with Lemon Curd (May '00). I definately agree with Cyn... it is delicious!! We had it tonight and loved it. The lemon curd gives the chicken such a wonderful aroma and flavor. I will add this to my repeater file.

Please share how you liked the Fresh-Fruit Pizza with Lemon Curd! I had my eye on that recipe for the remainder of the lemon curd batch. Was it as good as it looks?? If so, I may make it this weekend for our house guests.

Thanks!

Peggy

[Kristilyn1]

I wasn't overly impressed with this. I usually roast a chicken with a lemon inside and squeeze lemon juice on the outside. Though it is a good use of leftover lemon curd, I would never go out of my way to make lemon curd for this dish. Not when I could just make multiple lemon swirl cheesecake!

Kristi

[Peggy]

Kristi,

I also roast chicken with lemons and lemon juice. The thing that I like about using the lemon curd in this recipe was that it clung to the outside of the chicken making a nice crust. OOPS! My secret is out...obviously I ignored the directions that said to discard the skin after baking. Hey! Believe me, the skin was SOOO good I couldn't bear to toss it. Not very "Cooking Light" but delicious!

Peggy

[Mandy]

Peggy,
I made the fruit pizza with lemon curd and we all loved it. I will make it again, it's tasty, and it's very pretty. And I'm sure you can use any fruit that you'd like. http://www.cookinglight.com/bbs/smile.gif
Mandy

[Peggy]

Mandy and Kim,

Thanks for your review of the Fruit Pizza with Lemon Curd. I think I'm going to try it on my company. I plan on using nectarines instead of plums amd maybe some kiwis, strawberries and blueberries. I really appreciate your input!

Peggy

[RunnerKim]

Thanks Peggy for the review. I'll have to squeeze it into my menu as I haven't ever made anything like that before.

I'm not sure I can give a review of the fresh-fruit pizza with lemon curd because I altered it so much. What I ended up with I enjoyed very much - particularly as a summer dessert. The lemon curd gives it a nice light and tangy flavor.

I made my own sugar cookie crust. I used strawberry preserves. And the fruit I used was: kiwi, strawberry, Ranier cherries and peaches.

I actually had my husband take most of it into his office - it was too tempting to keep around and it's not the type of thing you can freeze half of it.

Kim