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).

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 ...

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 ...

Tired of traditional summer tarts? Try out this deconstructed lemon tart recipe – a Meyer lemon curd parfait with layers of crumbled crust and blueberries soaked in wine and sugar. This recipe comes ...

GRAND RAPIDS, Mich. — There is always something extra you can bring to the table when it comes to Easter Brunch. Lemon curd tartlets are a fan favorite from the Ginger Chef. They are a refreshing and ...

High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains ...

My red raspberry plants just took me by surprise -- a wonderful, happy surprise. Three years ago, I planted heritage red raspberries, expecting a crop in a couple of years. I waited impatiently for ...

When I was working in France, I truly fell in love with lemon curd. I dare you to find a better recipe than this one. This is a scaled down version of Chef Laurent’s recipe from his bakery. You can ...

While some people are house proud, I’d probably be better described as lemon happy. Right outside my kitchen window stands a Meyer lemon tree. It’s not too tall -- maybe 10 feet at most. Nor, to be ...

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature For Tart Shell: Mix butter and sugar in a bowl with an electric mixer until combined. Add the vanilla. In a medium bowl, sift ...