Hello Everyone!

Homemade desserts are always the best. This recipe for lemon curd is simple and comes out great. I hope you and your family enjoy it as much as mine.
❤️Dyvonne

Lemon Curd
4 Egg Yolks at room temperature (use large eggs)
1/2 C. Sugar
2 T. Lemon Zest
Pinch of Salt (1/8 t.)
4 T. Fresh Lemon Juice
6 T. Unsalted Butter cut into cubes that you put into curd after turning off the flame, as shown in the vlog.

Cook over double boiler 8-10 minutes stirring constantly until thickened. Cover surface with plastic wrap, cool to room temperature (about 1 & 1/2 hours). Refrigerate 4-6 hours or overnight. Store curd in airtight plastic container or glass jar with tight fitting lid 3-4 weeks. Curd can also be frozen in freezer container for up to 1 year. Place in refrigerator to unthaw.

Puff Pastry I use: Pepperidge Farm
1 T. Lemon Curd per pastry
Egg wash: 1 Large Egg, plus 1 T. Water

Glaze:
2 Pinches of Lemon Zest
1/2 C. Powder Sugar
1/2 t. Lemon Juice
4 t. Milk

Let over egg whites.... make these cookies.

Forgotten Cookies/ Meringue Cookies (Recipe can be doubled)
2 Egg Whites at Room Temperature
1/8 t. Cream of Tartar
1/8 t. Salt
2/3 C. Granulated Sugar
1 t. Vanilla Extract or Almond Extract (I used vanilla in the recipe)
1 C. Semi-Sweet Chocolate Chips (of doubling recipe, 1 &1/2 chocolate chips work fine).
1/2 C. Chopped Pecans or Walnuts (I used pecans in the recipe)
Note: You can use all Chocolate Chips or all Chopped Nuts or use more nuts and less chocolate chips in the recipe based on your liking.

Turn oven on 400 degrees, place cookies in the oven and IMMEDIATELY TURN OVEN OFF. Leave oven closed for 8 hours or overnight. No peeking!

Enjoy!
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