This Meyer lemon curd parfait functions as a deconstructed tart, offering lemon curd, poppy seed crust and macerated blueberries in layers for a refreshing summer dessert. The recipe can be found ...

You may not use all of the lemon curd, depending on the size and depth of your tart pan. Bake until barely set and the center jiggles slightly, about 30 minutes.

Pour curd through a fine wire-mesh strainer into prepared tart shell. Bake in preheated oven until curd is set (filling will wobble), 8 to 10 minutes. Let tart cool completely, about 2 hours.

Lemon curd Spread it on what you will, bake with it, or stir into thick yogurt or cream for an instant dessert. The lemons should be ripe and juicy. Keep them at room temperature or warmer—you will ...

1. Whisk together lemon juice, zest, sugar, eggs and salt in a heavy saucepan. 2. Place over moderately low heat. 3. Cook, adding butter one piece at a time, stirring briskly, until curd is a ...

When ready to serve, spoon curd into mini flower tarts and dust with powdered sugar. Store leftover curd in refrigerator for up to 1 week. Use leftover curd on scones, as cake filling, etc.

Ready for some lemon magic? Our lemon roll recipe has got the goods. Both creamy and fresh, let yourself get swept away today ...

1. Prepare a double broiler, or fit a heat proof bowl over a large pot filled with an inch of simmering water. 2. In the heat-proof bowl combine the lemon zest, lemon juice, egg, egg yolks, and ...

Whisk in zest of 2 lemons, 3/4 cup freshly squeezed lemon juice, 14 tablespoons (1 cup minus 2 tablespoons) sugar, 2 eggs, 4 egg yolks and 1/4 teaspoon salt. Whisk until mixture begins to thicken ...

While the tart is chilling, blanch the zest of 1 lemon in boiling water just enough to soften it slightly, about 15 seconds. Drain and combine it in a small saucepan with the grenadine.