lemon series 🍋 episode #5. spring has sprung and we need a cute, make-ahead dessert. these cloud-like pavlovas filled with lemon curd are perrrrfect. SAVE this post. here's the recipe: Pavlovas: 4 large egg whites Pinch kosher salt 2 teaspoons cornstarch 1 1/4 cups white granulated sugar. 1 teaspoon white wine or red wine vinegar 1/4 teaspoon pure vanilla extract Lemon Curd: 3/4 cup lemon juice juice (from 3 lemons) 4 tablespoons unsalted butter, at room temperature 1/2 cup white granulated sugar 2 large egg yolks 2 large eggs 1/4 teaspoon kosher salt 1. Preheat your oven to 200 degrees F. Line two baking sheets w parchment paper. 2. Beat the egg whites with salt and corn starch. When the egg whites are foamy, pour in the sugar. Beat for an additional 3 min on high, until stiff peaks form. Pour in the vinegar and vanilla extract; beat again. 3. To the baking sheet, spoon out big dollops of meringue and using the back of a spoon, create cavities. Repeat until you’ve worked through all of the meringue. I got about 12. 4. Bake for 2 hours, or until the meringues are dry and crisp. Turn off the heat and allow the meringues to come to room temp. 5. To a saucepan, placed over medium heat, simmer the lemon juice until it reduces by half (to about 1/3 cup). 6. In a heatproof bowl that fits into a saucepan, add the butter and sugar and beat together. 7. Add the egg yolks and add the eggs, beating until combined. Stir in salt and add the lemon juice. The mixture will look curdled and you might scratch your head and wonder if it’s right, it will be! 8. Rinse out the small saucepan you used earlier, and fill it with a few inches of water. Bring the water to a simmer and place your stainless steel bowl of curd mixture on top. Stir constantly, and heat the curd slowly enough that the sugar has time to dissolve and the whole mess becomes cohesive; this step usually takes about 10 minutes. The curd will thicken as it cools. 9. Pour the curd through a sieve into a chilled bowl. Transfer the curd to a container a keep in the fridge. 10. Add the curd to each of the pavlovas. Top with fruit of choice and dust with powdered sugar.

crunchy ground beef tacos 🌮 inspired by my taco of choice in college: the taco supreme. but make it more delicious/edible/amazing. full recipe. link in bio.

lemon 🍋 series continues with this one-pan orzo salmon. bright, zesty yet still warm and filling. SAVE this post for the recipe 👇🏽 1 pound salmon, cut into four filets 1 shallot, minced 2 garlic cloves, minced Juice and zest from 1/2 lemon 1 1/2 cups orzo pasta 2 cups chicken broth Juice and zest from 1/2 lemon 1 cup pitted green olives, halved 2 ounces feta, broken into small pieces 1 small handful of dill, minced 1 small handful of Italian parsley, minced sprinkle both sides of salmon with kosher salt. over medium-high heat, add a few tsps of olive oil. pan sear the salmon, skin side down for about 2-3 min, until crispy. remove from the pan. turn the heat down to medium low. add in the shallot and garlic. cook for 2-3 min, until softened. add in the orzo and chicken broth. cover the pot and cook for 4-5 min, until the orzo is mostly cooked. add in lemon juice and zest, olives. add the salmon back in, skin side up. and cook for an additional 2-3 min. top with herbs. serve with lemons

pot roast shouldnt require a knife #easterrecipes #springbreak

carrot cake > all other cakes. #easterecipes #carrotcake #brownbutter