Ta Emma... yes, I'll be shaking in my shoes when I open the spring form tin! I make lemon curd quite regularly too... so that didn't daunt me. I have to say the trickiest part was spreading the curd/cream layers perfectly evenly 10 times. I'll be so disappointed if the layers don't look even.... I'm shocking that way


I'm also thinking we might have a hot curry for dinner beforehand.... something spicy so that the cream is a welcome relief rather than cloying.