This alternative to lemon curd is delicious sandwiched between shortbread cookies, swirled into yogurt, folded into whipped cream for a mousse, or dolloped over pound cake and topped with berries.
If ever there was a food with an image problem, it would have to be tofu. Though it’s been popular in Asia for centuries, many Westerners still think of it…
These sweet-and-tangy squares are what you get when you cross lemon bars with cheesecake. The bars need to set up in the refrigerator, so allow at least 5 hours of…
Make the lemon curd while the cheesecake squares bake; it pours and spreads best while still warm. When cooking the curd, don’t let it come to a boil, or the eggs…
Creaming the ingredients before heating results in a satiny, "uncurdled" curd, perfect for tarts, cakes, and cookies, or simply enjoy it on toast
The bracing tartness of lemons is the cure for spring fever, satisfying a craving for bright flavors before true spring produce appears. Our collection of favorite lemon desserts from past…
This recipe makes more than you need for the Mixed Berry Tarts, but once you taste this lemon curd, the leftovers may disapper before you know it.
Don’t forget the zest—these desserts get a sunny blast of flavor from not only the juice but also the zest, rich in aromatic oils
This light and tender cake flavored with lemon, layered with tangy lemon curd, and coated with a voluptuous lemony butter frosting will make any birthday happy. But why wait until…
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