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In the mood for lemon tart? Try your hand at this this particularly lovely lemon meringue tart, a deconstructed approach conceived by Khanh-Ly Huynh, a Parisian chef. She used a “deliberately very hard shortbread crust, an acidic lemon curd and a slightly minty meringue.” To make it, gather a: Shortbread tart crust recipe Lemon curd…
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Why not make your pie or cheesecake with three crusts, with this idea from Reynolds Kitchns? Can’t decide which type of crust you want on your pie or cheesecake? Use two or three different crusts! This idea is from Reynolds Kitchens, which used gingersnap, chocolate wafer and vanilla wafer crumbs in one crust: something…
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Seasonal whoopies in the shape of turkeys, plus pumpkins and leaves (not shown). Photo courtesy Cranberry Island Kitchen. These gourmet whoopie pies are a rich, full-bodied pumpkin cake. The selection includes both vanilla cream cheese filling and maple cream cheese filling. They’re also made in pumpkin shapes and maple leaf shapes; then individually shrink-wrapped…
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In addition to a new year, this season heralds the return of that delicious little citrus, Key lime. While the peak season for Key limes is June through August, they’re in stores now. There are two principal lime types in American supermarkets: the Persian or Tahitian lime, which is what Americans think of as “lime”…
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We usually don’t go gaga over pie—no one makes a pie as good as our mom. Except for the pie professionals who bake up a storm for Harry & David’s Heritage Pie Club. These pies are so good, even Mom can’t complain that they’re ready-made. The pies arrive frozen, ready to be baked. Each month…
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