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Lemon Curd
Submitted by Keldon C. See all of Keldon C.'s recipes. | December 21st, 2022

Ingredients are for 1 Quart.
Scale It
Amount Unit Ingredient
5 large
5 large
2 cups
1 cup
2 tablespoons
8 tablespoons
Combine the eggs, egg yolks and sugar in a heat proof bowl and whisk until smooth and the sugar is dissolved.

Add the lemon juice and lemon zest and mix.

Place the bowl over a pot of boiling water or in the top of a double boiler and stir vigorously with a wooden spoon until the mixture thickens.

This mixture will not curdle, so you don't have to worry about it overcooking a little.

Remove the bowl from the boiling water and add the butter.

Stir until the better is melted.

If your lemon curd is not totally smooth, strain it through a fine sieve or mesh strainer, it will be fine.

This will keep in the refrigerator for up to 3 months.

Submitted by Keldon C. See all my recipes. | December 21st, 2022

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Instead of using a bowl for your veggie dip; use a hollowed out red cabbage. Not only is it a decorative serving dish, it can also be eaten.