This is the perfect from scratch lemon curd recipe you can easily make. With only four simple ingredients and 10 minutes of cooking, I am pretty sure you will never buy store-bought again. Trust me, ...

Apparently I was born without the chocolate gene. If anyone is promising decadence for dessert, I would prefer death by citrus. Lemon or lime will do, as long as it comes in an absurdly rich and ...

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 ...

The lemon curd is tangy and creamy, the pastry flakey and not too sweet. Garnished with whipped cream and strawberries, this tart is simple, elegant and delicious. In the bowl of a food processor, ...

This week’s crust comes from Millicent Souris, author of How to Build a Better Pie: Sweet and Savory Recipes for Flaky Crusts, Toppers, and the Things in Between. She uses SALTINE CRACKERS to create a ...

Old-fashioned favourites are back in business this weekend at a bake-off that tests the stamina of a tiny coastal community. Revisiting vintage recipes such as sourdough bread and relishes takes ...

Although I love just about any kind of pie, lemon meringue will always be my favorite because that’s the one my mother made. Her pie was a special treat for my brother and me on report card days. No ...

Note: Keeps 1 week, covered and chilled. 1 tablespoon plus 2 teaspoons finely grated lemon zest 1 cup fresh lemon juice 1 1/3 cups sugar Pinch salt 4 large eggs 1 3/4 sticks (14 tablespoons) unsalted ...