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Best dessert: Tersiguel’s French Country Restaurant

After devouring more than 100 desserts in the past year, we kept coming back to a ray of sweet sunshine: Tersiguel's tart lemon curd with a fluff of chantilly cream and a cascade of blueberries, raspberries and blackberries and, another rendition, a passion-fruit curd with coconut-lemongrass creme anglaise, fresh mangos and macadamia brittle. Desserts, prepared by chef-owner Michel Tersiguel, change every few weeks, but you'll usually find a take on this traditional English spread.

8293 Main St., Ellicott City, 410-465-4004, tersiguels.com

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— Suzanne Loudermilk

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Chef Michael Tersiguel holds his lemon curd dessert at Tersiguel's in Ellicott City.
Chef Michael Tersiguel holds his lemon curd dessert at Tersiguel's in Ellicott City. (Barbara Haddock Taylor / Baltimore Sun)
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