To make a simple topping for this elegant dessert, add 2 tablespoons granulated sugar to the leftover egg whites and whip to stiff peaks to make a meringue. Garnishing the tart with mixed citrus ...

Yields 1 cup curd. Recipe is by Teresa B. Day. 3 egg yolks ½ cup sugar 1 tablespoon lemon zest ¼ cup lemon juice 4 tablespoons butter, sliced ¼ teaspoon ground vanilla beans 1. Bring about one inch of ...

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1. For the curd: In a saucepan, combine yolks, lemon juice and sugar. Stirring continuously, gently heat over a low flame until curd is thick and creamy (do not boil). Off heat, stir in butter and ...

When you’re craving lemon meringue but can’t stand the idea of turning on the oven, this is the pie for you. Instructions: Combine the sugar, cornstarch and salt in a saucepan and whisk to mix ...

The world is home to a wide array of sweet treats, many of which use egg as the star ingredient. These are some of the best ...

6 egg yolks 1 cup sugar 3 lemons, juiced 1 tsp lemon zest 1 stick of butter, cut into cubes and chilled Before you start, juice lemons to equal approximately 3/4 cup (add cold water if necessary).

Is there a cook alive who doesn’t love lemon? One squeeze and it elevates a thyme vinaigrette, transforming a fall salad. Lemon curd captures the essence of the fruit, the intense combination of zest ...

1. Bring about one inch of water in the bottom pot of a double boiler (or use a saucepan) to simmering over medium heat. 2. In the top pot or a metal mixing bowl off the heat, whisk together the egg ...