With the gathering of a festive five last Monday night for dinner and a movie, a dessert worthy of its consumers was required. Still in the lemon sphere this holiday, I piloted a new recipe for Meyer lemon cheesecake with a Biscoff crust, capped with sweetened sour cream topping and adorned with spooned specialness in the form of homemade Meyer lemon curd.
We decided it ranked among our best Roediger House cheesecake experiences ever, which I humbly submit is possibly saying something.
"Meyer Lemon Cheesecake with Biscoff Crust," by Lucy Mercer on Food52.com. [Published 17 February 2022]
"Lemon Curd," from Charlotte Rutledge of King Arthur Baking.
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