I love lemon curd! I always have a jar ready for me to spread the lemon curd over toast, scones, English muffins, or shortbread cookies or to fill cakes and tarts. Lemon curd is make by gently cooking a mixture of fresh lemon juice, sugar, butter, and eggs until thickened. It is very easy to prepare. Watch and learn a method of making lemon curd that is guaranteed to come out silky and smooth, without straining! This recipe will keep in the refrigerator for a week and in the freezer for 2 months.
Makes about 2 cups
Watch and learn how to make this light and super easy flourless chocolate cake recipe. With just five ingredients you can quickly make this impressive dessert to wow your guests. It is gluten-free and perfect for Passover!
Flourless Chocolate Cake
Makes 8 servings
Looking for an easy Easter dessert recipe? Ben from Sorted will show you how he made this super easy Chocolate Creme Egg Brownies. We think these brownies might make you the talk of the party!
Chocolate Creme Egg Brownies
Makes 12 servings
I always look forward to this time of year, to see what the best French Chocolatiers will be creating for their Easter Chocolates 2014 collection. Here are our favorites world-renowned French Chocolatiers’ limited “prestige” line of Easter chocolates themed figurines.
1. The Mother Hen at A la Mere de Famille. The ‘Mother Hen’ watches over her four little chocolate chicks under her protective wings.
2. Peacock Egg at Fauchon.
3. Spring Garden (Le Jardin Printanier) by Arnaud Larher. A garden with 16 mini chocolate eggs.
4. The Hidden Treasure of the Fairies (Le Trésor Caché des Fées), from Les Fees Patissieres. Deborah Levy and Sarah Harb-Fairies with Les Fees Patissieres pastry chef Eddie Benghanem play Willy Wonka. In one of their eggs, the key reveals a real gift voucher that will allow one lucky person to spend a whole day with Benghanem in his workshop to design an unique piece.
5. The Stork and the Fox (La Cigogne et le Renard) by Hugo & Victor pays tribute to famous writer La Fontaine.
6. This cute rabbit family in their garden created by pastry chef Stéphane Tranchet from Le Burgundy.
7. Pick a Crunchy Carrot, an Irresistible Strawberry, or a Tender Garden Peas, at Dalloyau.
8. Easter workshop with big eyes rabbits grinning from ear to ear dressed like chefs at La Maison du Chocolat.
9. Christophe Roussel’s creations are always fun. This year he designed a ‘Dragon Egg’ which has a granite texture imitating a cracked egg shell with dragon figure peeking out of the eggs and ‘Daisy Easter Egg’ filled with roasted dried fruit.
10. This year Patrick Roger amuse us with pigs, toads, and sheep instead of the usual chocolate eggs.
The circus is coming! Krenzer Guy and his team from Lenotre amazed us with the sea lion and elephant jugglers, and magician rabbit, all made of chocolate!
I am fascinated by Pierre Hermé’s Tribute to Beat Zoderer, a Swiss artist. Pierre Hermé created an egg intertwined with bands of multicolored chocolate and underneath the chocolate base of the egg is a secret drawer with assorted chocolate bonbons inside.
Watch and learn how Mary Berry makes Sachetorte, a chocolate cake invented in Vienna by chef Franz Sacher in 1832. This cake improves if left a day or two before cutting.
Make 12 servings