4 lemons, unwaxed or rinsed and scrubbed ½ cup (125g) heavy cream ¾ cup (145g) granulated sugar, plus more for sprinkling 4 large eggs (210g) ½ cup plus 2 tablespoons (125g) lemon juice ...

The luscious custard layer in the middle, formed by the mixture of milk and eggs, serves as the star of the show. Our version puts a delicious, light lemon-flavored spin on the decades-old recipe.

an irresistible blend of gelatin-amped lemon custard, pieces of angel food cake, whipped egg whites, and whipped cream. The recipe was handed down by Lorrie’s mother, Barbara Turpit. Not only is ...

2. Soften gelatin in water. Lorrie’s trick is use a microwave safe container and put it in the microwave for about 10 seconds and then stir it to dissolve gelatin. Stir it into custard mixture until ...

an irresistible blend of gelatin-amped lemon custard, pieces of angel food cake, whipped egg whites, and whipped cream. The recipe was handed down by Lorrie’s mother, Barbara Turpit. Not only is ...

Close up of a slice of egg custard pie on a white plate. - Bhofack2/Getty Images ...

Ambrosia salad, made from fruit, whipped cream, and marshmallows was popular in the mid-20th century. I tried it, and it was ...

This Greek soup gets its name, avgolemono, from the egg-lemon mixture used to thicken the broth. Some versions are simply broth that’s thickened and seasoned, while others are more substantial ...

This Greek soup gets its name, avgolemono, from the egg-lemon mixture used to thicken ... We prefer the latter. In this recipe from our cookbook “Milk Street 365: The All-Purpose Cookbook ...

Two easy jam-filled desserts satisfy the craving for bright, bold berries when they’re far from their peak. One of my ...