Lemon Curd

Yields 1 cup curd. Recipe is by Teresa B. Day.

3 egg yolks

½ cup sugar

1 tablespoon lemon zest

¼ cup lemon juice

4 tablespoons butter, sliced

¼ teaspoon ground vanilla beans

1. Bring about one inch of water in the bottom pot of a double boiler (or use a saucepan) to simmering over medium heat.

2. In the top pot or a metal mixing bowl off the heat, whisk together the egg yolks, sugar, zest and juice then place over the simmering water.

3. Cook, stirring frequently, until the mixture is thick enough to coat the back of a spoon, about 8 minutes.

4. Remove from heat and add butter one tablespoon piece at a time, stirring until each tablespoon is melted before adding the next one. Stir in vanilla beans.

5. Once cooled, store in small jars in the refrigerator for up to a month.


Basic Pie Crust

Yields 1 (9-inch) pie crust. Recipe is by Teresa B. Day.

⅓ cup shortening or coconut oil

1 cup all-purpose flour

¼ teaspoon salt

3 tablespoons cold water

1. Cut the shortening into the flour and salt until the mixture is crumbly.

2. Stir in the water, one teaspoon at a time, until the dough is moist and can be rolled into a ball.

3. Roll out the crust on a floured surface until about 11 inches in width and ⅛-inch thick.

4. Press the dough into a lightly greased or buttered tart pan(s).

5. Pre-bake at 450 F for 10 minutes or fill with lemon curd.


Coconut Crumble

Yields 1 cup crumble. Recipe is by Teresa B. Day and Lili Courtney.

¼ cup all-purpose flour

2 tablespoons light brown sugar

2 tablespoons grated coconut

⅛ teaspoon salt (a pinch)

2 tablespoons cold butter

1. Heat oven to 350 F.

2. In a medium mixing bowl, stir flour, sugar and coconut together.

3. Cut in butter.

4. Spread on a cookie sheet and bake 10-15 minutes or until golden brown.

5. Spoon crumble on top of tarts just before serving.