Monthly Archives: April 2013

Creamy Lemon Curd

Lemon curd is so easy to make, there is no reason to purchase it at the grocery store any more.  Just a few simple ingredients you probably already have in your kitchen and you are off to the races.  Use lemon curd on toast, bagels, biscuits, as filling between layers of cake, as a filling for pies, tarts, or pastries. … (more…)

French Macaroons

Now that you have made the blackberry lime curd, you are wondering what to do with all the egg whites not used in the recipe.  Do you throw them away?  Do you freeze them thinking you will find a use for them only to end up throwing them away in the future?  Do you make an egg white omelet?  (yuck!!) … (more…)

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