The idea for this recipe started in Florence. My friend Julia made some lemon-cardamom cookies while we were there (which is quite a feat, since one cannot find baking soda or baking powder anywhere in Florence). I found a recipe for make-ahead lemon-poppy seed muffins from Cooks Illustrated, and with a few substitutions, I had moist and savory lemon-cardamom muffins! I had some leftover lemon curd (recipe courtesy of Joy of Baking) from a lemon layer cake I made over the weekend for J's birthday, so I used that as a topping.
