Ans Recipe Finder

Crust Cooking spray 1 1/4 cups (5 1/3 ounces) all purpose flour 1/3 cup granulated sugar 1 1/2 tablespoons white rice flour (such as Bob’s Red Mill) 1 1/2 teaspoons kosher salt 10 tablespoons (5 ounces) unsalted butter, cut into cubes and softened 1 teaspoon vanilla extract Lemon Custard 3 tablespoons lemon zest plus 3/4 cupfresh juice (from 5 to 6 large lemons [1 1/2 pounds total]) 1/2 teaspoon kosher salt 1 cup granulated sugar, divided 4 large egg yolks 3 large eggs 2 tabl

1 jar Stonewall Kitchen Lemon Curd 1 cup whipped cream 1 package of 24 Mini Tart Shells Mixed fresh berries Powdered sugar In large bowl, whip the cream to soft peaks. Fold in the lemon curd and mix well. Spoon 2 tablespoons of mixture into each mini tart shell. Top with fresh berries and powdered sugar.

Cardamom - 5, crushed using a pestle Lemon - 4, juiced Sugar - 1/2 cup Salt In a container add the Cardamom pods, Lemon juice, Sugar and required Salt. Mix well and let stand at room temperature, stirring frequently, until the Sugar has completely dissolved. Add 2 cups cold Water and stir well. To serve, pour prepared Lemonade over ice and adjust to taste with additional water depending on personal preference.

Rice - 1 cup Gingelly Oil - 4 tbsp. Mustard - 1 tsp Urad Dhal - 1/2 tsp Bengal Gram Dhal - 1 tsp Cashew nut - 1 tbsp. Peanut - 2 tbsp. Red Chilli - 2 Asafetida - 1/8 tsp Curry Leaves Turmeric - 1 tsp Ginger - 1 tsp, grated Green Chilli - 1, minced (optional) Lemon - 1, juiced Salt Cook Rice with 2 cups Water and allow to cool down completely. Stir in 1 tsp Oil and 2 tbsp. Lemon Juice; keep aside. Heat Gingelly Oil in a large pan. Temper Mustard, Urad Dhal, Bengal Gram Dhal