Bela67's thread on Lemon Curd has succeeded in ruining any hopes of reducing several waist-lines - and I've been inspired to add to the grief by offering these deliciously-wicked alternatives!

Lavender Lemon Curd

1/2 cup butter

1 1/4 cups sugar

2 lemons, juice and rind (about 1/2 cup juice)

4 well beaten eggs

pinch salt

3 tablespoons fresh lavender flowers (1 tablespoon dried)

6 lemon verbena leaves, fresh or dried

Use a double boiler, water underneath at a gentle boil. Place everything in the top pot, whisk in the eggs. Cook until thick, about 5 minutes. Sieve, then bottle. Store in a glass jar in the fridge for up to 1 month. For special occasions whip 1 cup heavy cream and fold into the cooled curd. Use to ice a double-layer plain cake or sponge cake, fresh fruit optional. Use on scones, shortcake, or on toast, or as a filling for tartlets. [If you don't have lemon verbena leaves, you can use other lemon-y herbs like lemon balm or lemon-scented geranium; and if you don't have these, you can just make it without them. Don't forget to fish out the leaves before you bottle the stuff!]

Lime Curd

6 egg yolks

100g sugar

juice and finely grated rind of 3 limes

150g butter, cut into cubes

Beat the egg yolks with the sugar until pale and thick. Place the bowl over a saucepan of simmering water and stir in the lime juice and rind. Continue to stir constantly with a wooden spoon over low heat until the mixture thickens. Remove from heat and stir in the butter. Pour into a large bowl and allow to cool.

Orange Curd

grated rind and juice of 2 medium oranges

grated rind and juice of 1 medium lemon

250g castor sugar

125g butter

3 egg yolks, beaten

Put all the ingredients in the top of a double boiler or in a bowl standing over a pan of simmering water. Heat gently, stirring, for about 20 minutes, until the sugar has dissolved and the mixture is thick enough to coat the back of a spoon. Strain, pot and cover the curd. Store in a cool place and use within 1 month.

Peach Curd

4 egg yolks

2/3 cup sugar

1 cup fresh peach puree

lemon juice to taste, about 1 tablespoon

1/2 teaspoon rosewater

6 tablespoons butter

Beat the egg yolks with the sugar, peach puree, lemon juice, and rosewater. Place over simmering water and stir constantly until thickened. Remove from heat and beat in butter, bit by bit. Strain well and chill.

Quince Curd

500g diced quince flesh

400g sugar

water

juice 1 lemon

150g butter, diced

4 eggs, lightly beaten

Put quinces and sugar into a saucepan, then barely cover with water. Bring to the boil and cook slowly until the quince develops its characteristic deep pink colour. Puree the mixture. Remove from heat and whisk in the butter, then the eggs. Return to a very low heat for a couple of minutes, stirring constantly. Do not boil. Pour into sterilised bottles, then seal when cold.

Gooseberry Curd

2 cups gooseberries

2 tablespoons water

1/2 cup sugar

2 tablespoons unsalted butter

2 eggs

1 egg yolk

Rinse the gooseberries and put them in a non-corroding saucepan with the water. Cover and cook over low to medium heat, stirring occasionally, for about 20 minutes, or until the gooseberries are very mushy. Puree them through a food mill or a strainer. You should have about 1 1/4 cups of puree. Stir the sugar and butter into the warm puree and heat, stirring constantly. Whisk the eggs and the egg yolk just until mixed, then whisk in a little of the hot gooseberry mixture to heat the eggs. Return to the pan and cook over low heat, stirring constantly, until the mixture is well thickened. Pour into a container, cover, and chill. Serve on toast or muffins, as a tartlet or as a cake filling. Store for up to 2 weeks in the refrigerator.

Blackberry Curd

375g blackberries

250g cooking apples

juice of one lemon

125g butter, cut in small pieces

375g castor sugar

4 eggs

Wash blackberries and peel, core, and chop apples. Place in a saucepan and cook gently for about 15 minutes or until really soft. Rub through a sieve and put pulp in a basin or in the top of a double saucepan. Add lemon juice, butter, and sugar. Stand basin over a saucepan of hot water and cook gently until sugar has dissolved, stirring occasionally. Beat eggs well and add to fruit mixture. Continue to cook for about 30 minutes or until it thickens. Pour into hot jam jars and cover as for jam. Will keep, refrigerated, about a month.

Mulberry Curd

3 cups mulberries

1/4 cup lemon juice

1/4 cup sugar, according to sweetness of mulberries

1 cup unsalted butter

3 egg yolks

Puree the mulberries, combine them with the lemon juice and sugar, if needed. Place in saucepan, simmer about 5 minutes, and strain through a mesh sieve. Place the strained Mulberries in a blender or food processor. Melt the butter in a saucepan until it is just bubbly. With the machine running, slowly drizzle in the butter. Return the mixture to a saucepan. In a mixing bowl, beat the egg yolks. Add 3 or 4 tablespoons of the mulberry mixture to the egg yolks and blend well. Pour the egg yolk and Mulberry mixture into the saucepan with the rest of the Mulberry mixture. Over very low heat, stir until the mixture thickens, about 10 or 15 minutes. Cool and refrigerate. Mulberry curd will keep up to 10 days in the refrigerator.

Enjoy!