A rich lemony, buttery filling--this is superb eaten as a pudding, or in a pie (see tip for making pie)! Recipe was passed down to a Southern Living Editor from her late mother, Louise Floyd of Potter's Station, Alabama. Thank you Ms. Floyd, for sharing this lovely recipe with us!
This is very much like Key Lime Pie beause of the similarity of ingredients and no baking time. Great taste and texture. From Taste of Home Magazine. Make ahead - refrigeration time is 3 to 4 hours before serving.
For some reason, lemon curd is just one of those things I don't buy. And with this easy version, there's no reason to. Superior taste in a flash. From Annette Human's Microwave Winners.
When I read the review, I cast my mind and yes, it happened to me once. I posted a question in the Community Forum and someone suggested that the hot mixture be added to the eggs, very slowly. Also, I didn't strain it very well. Hope this helps!
I adopted this recipe when another chef left the site. The text from my original review stated, "I just made this for my lunch. Yum! I had a smaller portion of broccoli, and therefore downsized the recipe. The flavors are awesome together. I used all fresh ingredients (no bottled lemon juice here!). Since I was cooking only for myself, I prepared the lemon garlic butter in a small saute pan and then tossed the broccoli in that pan to coat it. (No need to dirty a serving dish for just me!) I can't wait to prepare this for others. The lemon garlic butter lends this to be a great side for fish...I am thinking grilled salmon would be great." I have since prepared this as a side dish for a multitude of meals. I love the broccoli, lemon, garlic combo.
These cookies are soft and delicious! I found this recipe in a cookbook titled "Treasured Recipes - The Ladies of Sacred Heart" (Houston, Texas). The original recipe said it makes 6 dozen, but I think it only makes 2-3 dozen.
These muffins are really moist and really lemony. This is my oldest son's favorite muffin. The recipe come's from an old copy of Bon Appetite. My Dad always likes to add a few lemons into packages he sends us from California, which always makes these muffins extra special. 9-16-09 Since this was first posted it has become very difficult to find yogurt in the 8oz size so you either have to buy 2 6oz yogurts or add a little extra plain yogurt or a little sour cream. This is a very firm dough, not a loose batter like most muffins, but the muffins still come out nice and moist, enjoy!
An Alice Medrich recipe. A lighter version.
8/22/05 Just adopted this recipe and will try my hand at it this weekend. Never had an Alice Medrich creation that wasn't divine so I'm looking forward to this one. TG
Only try these if you love lemon as they are pretty intense. I used the grater on the zest of one lemon and it was no where near 1-2 tbs but I think it was plenty. We liked them but my son preferred his without the glaze.
I'd like to try the glaze with confectioners sugar and try the muffins with vanilla yogurt some time.