Looks and sounds amazing, thank you!
You might have encouraged me to make some cranberry curd as I have some in fridge/freezer. I used 18 oz as I had extra and used 1 c sugar rather than the 1 1/4.
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I might have, huh?
I always reduce sugar too, but since I rarely make sweet things I am never sure how much I can reduce without messing it all up. But making cranberry sauce at Thanksgiving it’s usually about 1/3 what is called for. I also substitute pomegranate molasses for honey almost always.
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Well if worse comes to worse and it’s not sweet enough to suit you, some extra sugar added to the hot mixture in the blender would surely dissolve.
But otherwise, it sometimes is a crap shoot😂
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Incidentally, Piedmont Grocery is a nice local market (good prepared food).
I just made some Meyer lemon curd recently. So nice and sunny in both color and flavor. (I actually only ever make lemon curd with Meyers, but I’m lucky enough to have them growing, and locally our backyard trees yield twice a year.)
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Meyers are the best! I sometimes will add a pinch or two of citric acid if I wish to up the tart level, and lucky you !!
By the way, in case you haven’t frozen any, I’ve had very good luck with freezing the curd.
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I grew up with a tree in the backyard, so more than anything, the flavor and fragrance are my lemon ideal. When I lived on the east coast, I’d haul a bagful home on the plane when I came out here to visit my folks.
My favorite lemon curd is from Alice Medrich; she calls for equal amounts of lemon juice and sugar by volume, and I reduce the sugar by around 25% with the Meyers. It sounds a little crazy to use less sugar than lemon juice, but the result is perfectly balanced.
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My go-to is Stella Parks, equal parts by weight of lemon juice, sugar, yolks.
I fine tune it with citric acid 
.
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are you talking about this one — that has no fat?
Light Lemon Curd
(from Chocolate and the Art of Low Fat Desserts)
1/3 cup strained, fresh lemon juice
2 tsp fresh lemon zest
5 tbsp sugar
1 large egg, room temperature
1/2 tsp vanilla extract
In a small sauce pan, over medium heat, combine sugar and lemon juice. Add zest and stir until sugar is dissolved completely.
In a medium bowl, lightly beat egg. Whisking constantly (or with an electric mixer on low), very slowly stream the hot lemon-sugar syrup into the egg. Beat for 2 minutes (only 1 if you’re using a mixer), then transfer back into the saucepan by pouring the mixture through a sieve.
Cook over low heat, stirring constantly, until the curd just comes to a boil. Remove from heat and stir in vanilla.
Transfer to a small airtight container and store in the fridge.
No, the one from Sinfully Easy Delicious Desserts. (I never strain the juice, however, since the curd is strained after cooking.)
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thanks. considering trying the fat free version. will report back.
I’ve made that one, and it’s less luxurious without the butter, obviously, but bright and lemony.
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I’ve only made and served them same-day, but you do raise a good point. Filling them as close to service as possible helps. I’ve made a similar recipe without the filling and the pastry was fine overnight in an airtight container.
I hope that these ideas can get your mind going… sometimes it’s hard to think outside the box, especially if guests aren’t adventurous. But that’s what this forum is for, isn’t it?
Wishing you luck on this event!
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Thanks for sharing! What quantity is that supposed to make?
2/3 cup.
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100%. I hadn’t thought of baking pastry separately and then filling right before service - a great idea to test! Thank you 
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you’re right: bright and lemony — and comes together quickly.
was using myers, so reduced the sugar to 1/4 cup, might cut back to 3 tablespoons. only had a jumbo egg; added a pinch of salt and skipped the vanilla.
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@mig - I’m new to this thread but I live in the UK and sausage rolls are an absolute hit here at teatime. I’m told they are easy to make with supermarket bought puff pastry and sausagemeat and can be customised to taste of the target audience (eg. one of our nurses makes a spicy chorizo spiked version which is a big hit in our department where we have tons of Spanish and Portuguese nurses but may not go down well with your church crowd).
I haven’t posted a recipe here - there are tons on the internet. I have a handwritten one from the above nurse which I will try to dig out if possible.
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Helen’s recipe for the plainer sausage rolls. I’m not sure about the diagram! I think for the quantity of sausage meat she’s indicating 8 sausages worth - a lot of people buy Richmond brand plain sausages, squeeze the meat from the casings and season to their taste.
A recipe from a UK supermarket magazine:
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That’s a sweeping statement about Victoria Sponge.
A good Victoria Sponge is as delicious as a good Fraisier or a good Strawberry Shortcake.
I think of Victoria Sponge as a summer cake that stands on its own.
I’ve rarely seen Victoria Sponge offered as part of Afternoon Tea.
I have seen Petit Fours offered as part of Afternoon Tea. I like Petit Fours. I’ve never made them because they look like a lot of work.
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