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Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson It adds a complex brininess to what can be an overly sweet citrus custard In this recipe, the curd is lightened with a little whipped cream and used to frost and fill a lemon-flavored angel food cake
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This recipe is by Elaine Louie and takes 2 1/2 hours, plus chilling and defrosting.. Tell us what you think of it at The New York Times - Dining - Food.
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Get Vegetable Tart Recipe from Food Network
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Get Caesar Salad With Bacon, Brussels Sprouts and Basil Recipe from Food Network
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Get Other Worldly Sticky Buns Recipe from Food Network
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Get Smoky Turkey Shepherd's Pie Recipe from Food Network
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Get Chocolate Orange Cupcakes with Duff's Swiss Meringue Buttercream Recipe from Food Network
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Get Black-Eyed Pea Fritters Recipe from Food Network
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Get Magic Fruit-and-Veggie Cupcakes Recipe from Food Network
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Get Macaroni and Cheese Carbonara Recipe from Food Network