Directions In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly ...

Simmer the cream for three minutes, then remove from the heat and allow to cool. Add the lemon juice and zest and whisk well. Pour the lemon cream mixture into two small cups or serving glasses ...

This cake is a version of a baked cheesecake. Use the best quality ricotta you can find. If your ricotta is quite wet it would pay to drain it through a muslin-lined sieve for a few hours.

Avocado toast may have seemingly had its heyday, but you can reinvent and elevate this classic breakfast dish with one simple ...

Lemon Mousse Filled Crepe Cups with Berries are perfect for breakfast, brunch, or dessert. Crepe cups are easily made and ...

When that hunger strikes, we’ll be opting for this slightly more complex but protein-packed lemon pasta dinner. Adding extra cheese in the form of ricotta increases the protein content to ...

One of our all-time favorite recipes is for Joanne Chang's sophisticated lemon-ricotta cupcakes. Refined sugar in both the batter and citrusy frosting is swapped with honey, which keeps the ...

Whisk the egg whites and lemon juice in a large ... solidify and result in a lumpy mousse. Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white ...

Micro-plane the zest of 1 lemon, and add it to a cup of ricotta. Add lemon juice to taste, plus sugar, a pinch of salt, and one grind of black pepper. Refrigerate. Shortbread: Place the butter and ...