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Getting Personal - May 2012

Culinary Director Rachael Perron

Much to the chagrin of my baker-parents, I've never been a cake girl, and I'm certainly not a frosting girl. Birthday cake? No thanks. I'd prefer pie, especially lemon meringue pie, and it's mostly for the lemony filling (which was a must in my wedding cake, of course). I've been on a lifetime pursuit of perfect lemon curd and along the way I've been persuaded to try other flavors, too – lime, raspberry and even margarita curd – but I always come back to the original.

Lemon Curd
Marshmallow Meringue
Graham Pie Crust

Lemon Curd Tart with Marshmallow Meringue

This tried and true recipe is perfect as a filling to a summery tart (topped with a fluffy Marshmallow Meringue), but it's also good on muffins, scones, shortbread, angel food cake, pound cake, layered with yogurt and fruit – you name it. (It's also good on a spoon.)

Warmly,
Rachael

You can reach me at This e-mail address is being protected from spambots. You need JavaScript enabled to view it , find me on Facebook or follow my tweets. I'm Twittering as @chefRachael.

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