Welcome back!  Today, we have another cheesecake recipe, this time incorporating some lemon curd ! The idea is pretty simple, it's a standard cheesecake, but specifically using Meyer lemon juice in the cheesecake and topped with lemon curd. The flavor of the lemon curd works very well with that of the cheesecake, so it's a perfect pairing.  Meyer Lemon Cheesecake Makes a 9" cheesecake Ingredients: Crust: 10 sheets (20 squares) graham crackers (about 140-150 grams) 5 tablespoons butter, melted Filling: 3 8-ounce boxes of cream cheese, softened 1/2 cup sugar 1 teaspoon vanilla 1/2 cup meyer lemon juice 1 teaspoon meyer lemon zest 1/3 cup heavy cream 4 eggs Topping: 8-12 ounces lemon curd Directions: Prepare the crust: Crumble the graham crackers into crumbs. Pour the butter into the graham cracker crumbs and mix until even. Put the crust into a springform pan and press it down so it covers the bottom. Bake in the oven at 350°F for 10 minutes. Let cool a little. Prepare the...

 Welcome back!  Today, we have a delicious spread: lemon curd! This lemon curd is made out of a unique variety of lemons known as the Meyer Lemon, which actually comes from China as a sort of hybrid citrus - it's not a pure lemon! This makes the fruit quite distinct from the typical lemons you see: they're larger and less sour while still retaining the taste of a lemon. It makes for a really great lemon curd, and the lemons themselves are great for many other things! Meyer Lemon Curd Makes about 12 ounces Ingredients: 2 eggs 2 egg yolks 1/2 cup Meyer lemon juice 1 teaspoon Meyer lemon zest 1/3 cup sugar Pinch of salt 6 tablespoons butter, cut into small cubes Directions: In a bowl, crack the eggs and egg yolks in and whisk. Rub the zest and sugar together to let the flavor come out. Mix in the lemon juice, zest, sugar, and salt. Make sure that the mixture is very smooth and even. Put a pot of water on the stove to boil. Once boiling, turn the heat down to low and put the bowl ...

 Welcome back!  Today, we have a really interesting dish: a pavlova! This dessert hails from Australia/New Zealand, and is actually associated with summertime, which includes their Christmas/holiday season. It is similar to a meringue in terms of its composition and production, and you get a wonderful contrast between the crunchy outer shell and the fluffy interior. Plus, the fresh berries greatly add to the dish, adding color in both visual presentation and flavor. Berry Pavlova Ingredients: 4 egg whites 1 cup sugar 2 teaspoons corn starch 1 teaspoon apple cider vinegar (or lemon juice/white vinegar) 1 teaspoon vanilla extract For the whipped cream: 1 cup heavy whipping cream 1 tablespoon sugar Directions: Crack the eggs open and pour the egg whites into a bowl. Mix the sugar and corn starch together in a separate bowl. Whisk until the egg whites have reached soft peaks. Add this sugar/corn starch mixture into the egg whites, 1 tablespoon at a time while whisking until stiff ...