Using lemon curd (AP Bakery Recipe here) on desserts from pavlova to cake is a no-brainer. It's even the preferred filling for The AP Bakery's Almond Victoria, which I recently made for the second year running for that special someone.
As I made my way through the half jar of leftover curd - which lasts for weeks in the fridge with proper storage, btw - it occurred to me there is, or rather should be, a single perfect use for lemon curd.
Think about it. What is lemon curd? Fruit - putting preserved fruit on toast from marmalade to grape jelly is an honored tradition. Eggs - have you ever seen a breakfast menu item that doesn't offer at least one egg cooked to order? Butter - what monster would serve toast (or eggs) without offering a pat of golden dairy?
And that's it fruit, eggs, and butter all in one delicious, velvety spoonful spread across a slice of homemade bread crisped up into perfect golden brown toast.
I rest my case.