Meyer Lemon Juice 6 oz. Eggs 7 oz. Sugar 9 oz. Butter 11 oz. Cook eggs, sugar and Lemon juice together in a bowl over simmering water in a pot. Cook until thick consistency. Remove curd from over the ...

An unusual creme fraiche (it’s flavored with pistachio) and a coulis (a puree) made with three kinds of berries lend flavor to this pound cake, a specialty of Jeff Jimenez, pastry chef at American ...

The combination of lemon and raspberry has a way of providing just the right balance of flavor. The Pioneer Woman star Ree Drummond shared her recipe for lemon raspberry tarts with her fans. As you ...

Great gift-giving is an art form. Sometimes finding a present that is the perfect balance of thoughtful, practical, intimate and memorable can be a bit overwhelming. However, if you love to DIY, then ...

MINNEAPOLIS (WCCO)-- It's almost strawberry season in Minnesota, and Chef Ashley Mendel from A'viands at St. Gertrude's in Shakopee has an easy recipe for a Strawberry Lemon Curd Tart! 1. Prepare a ...

Raspberry chia jam: Add defrosted raspberries, warm water and honey to a food processor and pulse until well blended with no chunks. Transfer mixture to a container and stir in chia seeds, mixing well ...

Forget the stuffy crystal-cut bowl. We’ve modernized this old-school British dessert by serving it on a baking sheet instead. This way, the meringue, whipped cream and fruit are all easily accessible.

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 ...

We may receive a commission on purchases made from links. The British trifle is a grand dessert that is not only an elaborate presentation but a feast for the senses. Coming from humble origins as a ...

This tart supplies a double dose of raspberries: It is filled with a vibrant raspberry puree that stands in for the typical, vanilla pastry cream and topped with whole, gloriously unadorned ...

I watched my friend chef Michel Richard invent the garnish for my velvety Meyer lemon curd tart. He peeled long strings of zest from a couple of lemons with a spiral stripper designed for peeling ...