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Lemon Curd
Intensely buttery and lemony, this recipe is a classic. For a sharper taste use thick-skin lemons such as Lisbon and Genoa. For a sweeter, milder curd, use Meyer lemons which have a thin-skin and their juice is less acidic. Either way, this wonderful curd, also known as Lemon Butter, or Lemon Honey, is delicious on hot buttered toast, used to make mini Lemon Meringue Tarts, or layered on top of a pavlova or sponge cake.
10 minutes
15-18 minutes
Makes 1 1/2 Cup ...
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Sweet Pantry
Chocolate & Pistachio Nut ...
10 minutes
25 minutes
Makes 30-40 piec ...
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Olives / Aperos
Thinking of French food, of the many ingredients that come to mind, olives are not too far down the list, which is interesting, given that the quantity of olives grown in France does not rate a mention on the International Olive Council’s list of producing countries. Olives are synonymous ...
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Duck
Here in south west France, on the tables of Gascony, le canard reigns supreme. In part that’s due to the French folks love of foie gras, as once the foie is removed, the cook has the whole bird at their disposal. In times past the whole duck was confit - cooked in its own juices be ...
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