Is there a cook alive who doesn’t love lemon?
One squeeze and it elevates a thyme vinaigrette, transforming a fall salad.
Lemon curd captures the essence of the fruit, the intense combination of zest and juice brightening a rich base made with eggs and butter. It’s a simple formula--but nothing else packs the same silky punch, whether the lemon curd is spread on pound cake, scones or muffins, or folded into whipped-cream toppings and vanilla puddings.
And for those who really worship lemon there’s the Baked Alaska Lemon, a light dessert that uses the lemon shell as a container for lemon sorbet and is topped with swirl of meringue. It’s a refreshing conclusion to a meal, quick and easy and make-ahead.
Looks great too.