Short Stack Editions is a series of ingredient-driven, small-format cookbooks. The following recipe comes from Short Stack Volume 13: Lemons. Go here for more information about this recipe project.

The lemon curd is tangy and creamy, the pastry flakey and not too sweet. Garnished with whipped cream and strawberries, this tart is simple, elegant and delicious. In the bowl of a food processor, ...

I watched my friend chef Michel Richard invent the garnish for my velvety Meyer lemon curd tart. He peeled long strings of zest from a couple of lemons with a spiral stripper designed for peeling ...

Ah, lemons! Essential to Mediterranean cooking, they add a burst of sunshine to any dish. In this collection of 18 ...

1. Bring about one inch of water in the bottom pot of a double boiler (or use a saucepan) to simmering over medium heat. 2. In the top pot or a metal mixing bowl off the heat, whisk together the egg ...

This tangy and sweet dessert brightens up any dining table. A thick lemon curd fills agolden shortbread crust for a simple, zesty tart. If your dream job involves cupcakes, cake, and sprinkles you ...

OK, this one’s not a pie. But when Mary Tregellas, author of Homemade Preserves and Jams: Over 90 Recipes for Luscious Jams, Tangy Marmalades, Crunchy Chutneys, and More, made the classic lemon ...

One of the most anticipated annual craft beer releases in the nation is Santa Rosa, Calif.-based Russian River Brewing ...

In this episode of In The Kitchen With Matt, I will show you how to make lemon curd from scratch. This easy homemade lemon ...

1. Whisk together lemon juice, zest, sugar, eggs and salt in a heavy saucepan. 2. Place over moderately low heat. 3. Cook, adding butter one piece at a time, stirring briskly, until curd is a pudding ...

Yields 1 cup curd. Recipe is by Teresa B. Day. 3 egg yolks ½ cup sugar 1 tablespoon lemon zest ¼ cup lemon juice 4 tablespoons butter, sliced ¼ teaspoon ground vanilla beans 1. Bring about one inch of ...