Description: There’s nothing quite like the magic of a Dutch baby — that dramatic puff, the tender custardy center, and the slightly crisp edges. This version brings together juicy blueberries and ...

1. Make the Lemon Curd: In a medium bowl, gently whisk the whole eggs and egg yolks together, then set aside. Finely grate the zest of 4 lemons into a medium nonreactive saucepan. Juice enough lemons ...

Zesty lemon pudding topped with blueberry whipped cream is perfect to please dinner party guests. A bright, zesty lemon pudding makes a lovely coda to any meal, but topped with a quick blueberry ...

Sweet meets sour in the lemon meringue tart, which is fitting, given that the tart, ever the coquette, swings both sweet and sour. Crisp pastry, quivering lemon, buoyant meringue — what more could the ...

In a large bowl, using a handheld mixer on medium-high speed, beat cream until stiff peaks form. Transfer a heaping 2 cups whipped cream to a medium bowl. Refrigerate until ready to use. To remaining ...

1 cup Lamers Dairy Dairyland’s Best Heavy Whipping Cream 1/4 cup powdered sugar 1/4 teaspoon vanilla Lemon zest to taste Preheat the oven to 350. Brush a 9-inch cake pan with olive oil, cover the ...

Ricotta cake is super easy to pull together and it turns out almost like a pound cake with a deeply golden crust and super tender, soft center. This lemon raspberry version is filled and topped with a ...

1. Preheat the oven to 350F. Generously butter grease the bottom and sides of a 9 inch springform pan. Using a large piece of parchment paper, cut a circle roughly the size of the inner pan. Insert ...

Get out the kitchen torch to brown the spiky meringue you’ve piped onto the sweet-tart lemon curd. (Joan Moravek/food styling) (E. Jason Wambsgans/Chicago Tribune/TNS) Sweet meets sour in the lemon ...