When preparing lemon curd, remember that one is the magic number. For every 1 egg yolk, use 1 tbsp (15 mL) each of sugar, lemon juice and butter. Plus you add 1 tbsp (15 mL) of zest and 1 pinch of salt to the mixture. More tips and recipe links: Luscious Lemon Curd. All about custards, pg. 599 in 12,167 Kitchen and Cooking Secrets.
12,167 Kitchen and Cooking Secrets
In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: keeping produce safe from spoilage, protecting equipment from nasty bacteria, shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.
Whether just browsing or desperately trying to solve a vexing emergency, every home cook will treasure this book.
Susan Sampson (a.k.a. The Fare Lady) is an award-winning food writer and recipe developer who lives in Toronto.