Here's a fun extra treat I made for Easter. I made some egg shaped chocolate shells and filled them with honey sweetened mascarpone lightened with whipping cream and topped with lemon curd. The lemon curd recipe is really great. You can substitute lime juice, too, for something a little different!
270ml lemon/lime juice
17g lemon/lime zest
255g egg yolks
Combine sugar, juice, zest and ½ of the butter and bring to a boil. Temper egg yolks and return to the pot and bring to a boil. Add remaining butter, mix, strain and then chill.