Vietnamese Spring Rolls with Crispy Tofu

Servings 8

Ingredients
SPRING ROLLS

• 1 1/2 cups julienned vegetables (such as carrots, red pepper, and cucumber)
• 1 bunch fresh cilantro
• 1 bunch fresh mint
• 4 ounces vermicelli or rice noodles (the thinner the better)
• 8-10 whole spring roll rice papers

PEANUT BUTTER DIPPING SAUCE

• 1/3 cup salted peanut butter
• 1 Tbsp reduced sodium soy sauce
• 1-2 Tbsp brown sugar, agave, or honey if not vegan (depending on preferred sweetness)
• 1 Tbsp fresh lime juice
• 1/2 tsp chili garlic sauce
• Hot water (to thin)

CRISPY TOFU

• 8 ounces extra-firm tofu (drained and thoroughly dried/pressed)
• 4 Tbsp sesame oil (divided)
• 3 Tbsp cornstarch
• 2 1/2 Tbsp peanut butter dipping sauce
• 1 Tbsp reduced sodium soy sauce (tamari if gluten-free)
• 1 Tbsp brown sugar or agave nectar

Instructions

1. Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
2. Meanwhile, heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3 Tbsp cornstarch and flash fry in ~3 Tbsp sesame oil, flipping on all sides to ensure even browning – about 5 minutes. Remove from skillet and set aside.
3. Prep veggies and prepare peanut butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (could add a little more chili garlic sauce and brown sugar).
4. To add more flavor to the tofu, transfer ~2.5 Tbsp of the sauce to a small bowl and add an additional Tablespoon each of soy sauce, sesame oil and brown sugar or agave and whisk to combine.
5. Add tofu back to the skillet over medium heat and add “sauce/glaze,” stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently. Set aside with prepared veggies and vermicelli noodles.
6. To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
7. Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail!
8. To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
9. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total
10. Serve with peanut butter sauce and sriracha or hot sauce of choice.
11. Leftovers store well individually wrapped in plastic wrap, though best when fresh.

Based on: https://minimalistbaker.com/vietnamese-spring-rolls-with-crispy-tofu/

Buttermilk Vanilla Waffles

Ingredients

• 6 1/2 ounces all-purpose flour (1 1/3 cup; 185g)
• 1 1/2 ounces powdered sugar (1/4 cup plus 2 tablespoons; 45g)
• 1/2 teaspoon (2g) kosher salt; for table salt, use half as much by volume or use the same weight
• 1/2 teaspoon (3g) baking soda
• 1/2 teaspoon (2g) baking powder
• 1 vanilla bean, split and scraped (or 1T vanilla extract)
• 14 ounces cultured lowfat buttermilk (1 3/4 cup; 395g) (can be 50/50 plain yogurt & milk)
• 1 1/2 ounces unsalted butter, melted (3 tablespoons; 40g)
• 2 large egg whites (about 2 1/2 ounces; 70g)
• 1 teaspoon (5ml) vanilla extract
• Maple syrup, for serving

Directions

1. For the Batter: In a large bowl, combine flour, powdered sugar, salt, baking soda, baking powder, and the scrapings of one large vanilla bean, mixing by hand until the seeds are well dispersed. Add buttermilk, melted butter, egg whites, and vanilla extract and whisk until smooth.
2. For the Waffles: Set waffle iron to medium and preheat until the indicator is ready. For an 8-inch square machine, scrape in roughly half the batter. For a 7-inch Belgian machine, scrape in about one-third. Close lid and cook until waffle is golden brown but still steaming, 4 1/2 to 6 minutes depending on the depth and heat of your machine. Serve immediately, with copious amounts of maple syrup, and griddle remaining batter as before.

From: https://www.seriouseats.com/recipes/2016/04/buttermilk-vanilla-waffles-recipe.html

Homemade Klondike Bars

Ingredients
For the Filling:

• 3 ounces egg whites (from about 3 large eggs; 85g)
• 3 3/4 ounces sugar (about 1/2 cup; 105g)
• 1/4 teaspoon kosher salt; for table salt, use about half as much by volume or the same weight
• 1/4 teaspoon cream of tartar, or 1/4 ounce lemon juice (about 1 1/2 teaspoons; 7g)
• 8 ounces heavy cream (about 1 cup; 225g)
• 2 1/2 ounces milk (about 1/4 cup plus 1 tablespoon; 70g), any percentage will do
• 1/8 teaspoon vanilla extract

For the Chocolate Coating:

• 7 ounces dark milk chocolate, finely chopped (about 1 cup; about 200g)
• 3 1/2 ounces refined coconut oil (shy 1/2 cup; about 99g) or unsalted butter

Directions

1. Line an 8-inch-square cake pan with two 8- by 14-inch sheets of parchment paper so that the parchment completely covers the bottom and sides of the pan, with a little excess all around. These flaps will be essential in removing the "ice cream" later on; wax paper and tinfoil should not be used.
2. Prepare a water bath in a wide pot, with a thick ring of crumpled tinfoil set inside to later prevent the bowl from touching the bottom of the pot or the water itself. Place pot over high heat until water is bubbling-hot, then adjust to maintain a gentle simmer.
3. For the Filling: Combine egg whites, sugar, salt, and cream of tartar in the bowl of a stand mixer. Place bowl over the water bath so it sits on the foil ring (the bowl should not touch the water). Cook, stirring and scraping continuously with a flexible spatula, until egg white mixture reaches 165°F (74°C). This should take about 6 minutes in a metal bowl; if it takes substantially longer, it simply means the heat is too low. If the mixture cooks too fast, or scrambles despite constant stirring, this indicates that the water has come to a boil, or that the water is able to touch the bowl.
4. When the mixture reaches 165°F, transfer bowl to a stand mixer fitted with a whisk attachment and whip at high speed until meringue is glossy, stiff, and thick, about 5 minutes. (The timing will vary depending on the power of a given stand mixer.)
5. Once meringue is thick and stiff, whip the heavy cream to stiff peaks, as well. (This can be done in a separate bowl by hand or with a hand mixer, or in the original stand mixer bowl if the meringue is transferred to a second bowl; no need to wash the whisk.) Add milk and vanilla to meringue and whisk to combine. Add whipped cream and continue whisking until smooth.
6. Immediately pour "ice cream" mixture into prepared pan and spread into an even layer. Cover with foil (the foil should not touch the ice cream) and freeze overnight or until 0°F (-18°C). Meanwhile, freeze a cutting board large enough to accommodate the pan as well.
7. Using the excess parchment, tug the chilled ice cream from the pan. Remove one sheet of parchment and place over the surface of the ice cream, then invert ice cream onto the chilled cutting board. Peel off remaining parchment and cut ice cream into 9 squares with a large chef's knife, wiping the blade clean with a paper towel between slices. Drape with a sheet of plastic wrap and return ice cream bars to the freezer until needed. (If this will be longer than 1 hour, be sure to wrap the bars tightly in plastic to prevent odor absorption.)
8. For the Chocolate Coating: Melt chocolate over a water bath or in a microwave-safe bowl, using two or three 15-second bursts on normal power and stirring well between rounds. Add coconut oil and stir until fully melted and smooth. If any lumps refuse to melt, rewarm briefly and stir until they do. Pour approximately two-thirds of this mixture into a bowl or container approximately 4 1/2 inches wide and 2 1/2 inches deep (see note), and cool to about 80°F (27°C). The time needed for this stage will vary depending on the starting temperature of the coconut oil and melted chocolate.
9. To Assemble the Bars: 
1. (Original) When the chocolate has cooled, grab an extra sheet of parchment and remove prepared ice cream bars from freezer. Working with one at a time, use an offset spatula to loosen each bar and transfer to the dish of chocolate coating. Using a fork, dunk each portion under the chocolate, then lift and allow the excess to run off. Transfer to a clean sheet of parchment set on the free edge of the cutting board. This setup will work something like a conveyor belt, as the dipped bars slowly outnumber the un-dipped bars and take up new space on the chilled board.
2. Continue until all bars have been coated, adding reserved chocolate to dipping bowl as needed. Pause as needed throughout the process to re-freeze the bars if they seem to be melting or softening around the edges.
3. (Try) Pour a thin layer of chocolate on parchment paper (?). Place the ice cream bars on top, leaving space in between. Pour the chocolate onto the bars coating all sides. Freeze to set before cutting apart.
10. Freeze the bars until the chocolate coating has fully set, about 15 minutes, then transfer to a gallon-sized, freezer-safe zip-top bag. If you like, the individual bars can be wrapped in a sheet of wax paper or thin decorative foil. Continue freezing until ice cream has fully hardened after its time outside the freezer, about 4 hours more. In an airtight container, the ice cream bars can be kept in the freezer for up to 1 month.

From: https://www.seriouseats.com/recipes/2018/09/print/homemade-klondike-ice-cream-bars-recipe.html

No-Time Bread

Time: 1.5hrs

INGREDIENTS

• 2 (1/4-ounce) packets active dry yeast (4 1/2 teaspoons)
• 1 tablespoon granulated sugar
• 1 1/2 cups water
• 3 1/2 cups bread flour
• 1 1/4 teaspoons salt
• 3/4 teaspoon balsamic vinegar

INSTRUCTIONS

1. Proof the yeast. Place the yeast, sugar, and water in the bowl of a heavy-duty stand mixer and stir to combine (let sit for about 5min)
2. Preheat the oven and the Dutch oven. Arrange a rack in the middle of the oven, remove any racks above it, and heat to 450°F. Place a Dutch oven in the oven as it heats.
3. Add most of the flour, salt, and vinegar to the yeast and knead for 5 to 7 minutes. Now that the yeast has had a few minutes to bubble up, add 3 cups of the flour, the salt, and the vinegar. Beat on low speed for several minutes with the paddle attachment. Add the last 1/2 cup of flour and switch to the dough hook. Beat for 7 minutes. Alternately, knead vigorously for 5 minutes, or until the dough becomes extremely elastic. This will still be a wet dough, but not goopy. The dough will clear the sides of the bowl but still stick to the bottom.
4. Shape the dough into a ball and rise in the microwave for 25 seconds. Lightly grease a large microwave-safe bowl with vegetable oil. Transfer the bread dough into the bowl and turn it to coat in the oil. Cover the bowl with a very wet kitchen towel. Cover the whole thing with a dry kitchen towel and put in the microwave. Microwave on HIGH for 25 seconds.
5. Let the dough rest in the microwave, then microwave again. Let the dough rest in the microwave for 5 minutes. Microwave on HIGH for 25 seconds more. Remove from the microwave and let rest and rise for 15 minutes more.
6. Shape the dough and transfer to the preheated pan. Shape the dough into a ball and plop it into the preheated Dutch oven. Quickly slash the top with a knife. Cover and bake for 30 minutes. Uncover and bake until the crust is golden brown and the internal temperature hits 210°F, about 10 minutes more. Let cool at least 30 minutes before slicing and serving.

RECIPE NOTES
Storage: Leftover bread can be stored cut-side down at room temperature for up to 3 days. It can also be tightly wrapped in plastic wrap and aluminum foil and frozen for up to 3 months.

From: https://www.thekitchn.com/easier-no-knead-bread-in-a-hurry-40653

Creamsicle-Inspired Orange Pops

MAKES 10 TO 12 3 oz (standard size) POPS

Ingredients

ORANGE CURD

• 8 large egg yolks, room temperature
• 4 large eggs, room temperature
• 1 cup sugar
• ¼ cup finely grated orange zest
• ¾ cup fresh orange juice
• ¼ cup fresh lemon juice
• ⅛ teaspoon kosher salt

YOGURT MIXTURE AND ASSEMBLY

• 2 cups plain whole-milk Greek yogurt
• ½ cup plus 2 tablespoons sugar
• ¼ cup whole milk
• 1 vanilla bean, split lengthwise (1T vanilla extract)

Preparation
ORANGE CURD

1. Whisk egg yolks, eggs, sugar, orange zest and juice, lemon juice, and salt in a medium saucepan until no streaks of egg remain. Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula and scraping down sides of pan, until mixture is thick, 8–10 minutes.
2. Strain through a fine-mesh sieve into a medium bowl. Cover, pressing plastic wrap directly onto surface to prevent a skin from forming, and chill until firm, at least 2 hours and up to 8.

YOGURT MIXTURE AND ASSEMBLY

1. Whisk yogurt, sugar, and milk in a small bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Mix in seeds, then cover and chill until ready to assemble.
2. Pour yogurt mixture into ice-pop molds until about one-quarter full, then pour in a layer of orange curd until half full. Repeat with yogurt mixture and orange curd to fill molds. Cover and insert sticks. Freeze until firm, at least 4 hours. Dip molds briefly in hot water to release pops.

From: https://www.bonappetit.com/recipe/creamsicle-orange-pop-recipe

Salmon Patty

 INGREDIENTS
4 6oz can salmon, drained
4 green onions, thinly sliced
2 tbsp. Chopped fresh dill (2 tsp dried dill)
1 c. panko breadcrumbs
1/2 c. Mayonnaise (or Greek Yogurt)
2 tbsp. freshly squeezed lemon juice
2 tbsp. Dijon mustard
2 large egg, beaten
kosher salt (about 1 - 1.5tsp)
Freshly ground black pepper
2 tbsp. extra-virgin olive oil, plus more as needed

DIRECTIONS

1. To a large bowl, add first 8 ingredients. Season with salt and pepper and mix until well incorporated.
2. Form into 5, evenly-sized patties. In a large skillet over medium heat, heat oil. Cook patties in batches until golden and crispy, 3-4 minutes per side. Drain on paper towels.

From: https://www.delish.com/cooking/recipe-ideas/recipes/a55509/salmon-patties/

LEMON MACARONS

INGREDIENTS
FOR THE MACARON SHELLS

• 1 1/4 cup (130g/4.4 oz) almond flour
• 1 cup (130g/4.4 oz) powdered sugar
• 6 tbsp (90g/2.8 oz) granulated sugar
• 4 large egg whites (100g/5 oz) egg whites
• 2 tsp lemon juice
• Zest of 2 lemons
• 2 drops yellow gel food coloring

FOR THE FILLING

• 1/3 cup (75g/2.6 oz) unsalted butter, softened
• 3 tbsp (42g/1.5 oz) cream cheese, softened
• 3 tbsp (60g/2.25 oz) lemon curd (homemade or store-bought)
• 1 cup (110g/4 oz) confectioners sugar

INSTRUCTIONS

1. Prep your mixing bowl and whip attachment by wiping them down with a paper towel dampened with lemon juice. Let stand to dry.
2. Place a printed template on two baking sheets, then cover with parchment paper. Set aside. Fit a #806 plain tip into a piping bag. Set aside.
3. Sift the almond flour and the confectioners sugar through a fine-mesh sieve into a mixing bowl. Transfer the mixture back into the sieve and sift again. Set aside.
4. In the bowl of a stand mixer, begin whipping the egg whites on medium speed until frothy. Add the lemon juice, and continue whipping on medium-high speed until soft peaks form. Slowly add in the sugar. Once all of the sugar is added, whip on high speed until the meringue forms stiff peaks.
5. Add the lemon zest and two drops of yellow food coloring, and whip until the color is uniform.
6. Remove the mixing bowl from the stand mixer. Sift the almond flour mixture over the egg whites. Using a clean spatula, begin folding the mixture by scraping the spatula under the mixture, then turning it over. Give the bowl a quarter-turn, and scrape the spatula under the mixture and then turn it over. Repeat until the mixture resembles lava, where it flows from your spatula in a ribbon but it still thick and the ribbon takes about 30 seconds to sink back into the batter.
7. Fill the prepared piping bag halfway with macaron batter. Pipe shells onto the parchment paper. Slide the template out from underneath the parchment.
8. Let the baking sheets sit at room temperature for 30 minutes to an hour, until they start to dry out and form a skin on top.
9. Preheat your oven to 300 degrees. Arrange the racks in the top and bottom thirds of the oven. You may wish to bake one tray first, to ensure adequate airflow around the baking sheet.
10. Bake the macarons for 18 to 30 minutes, rotating the pan 180 degrees halfway through baking. The cookies are done when they peel cleanly off of the parchment.
11. Remove the baking sheet to a wire cooling rack and cool the meringue shells on the baking sheet.
12. Make the filling: cream together the butter and cream cheese. Beat in the powdered sugar, then beat in the lemon curd.
13. Fill a piping bag halfway, and pipe dollops of filling onto half of your macaron shells. Sandwich with the other half of the macaron shells.
14. Store in a a single layer in an airtight container in the refrigerator.

NOTES
Measure out all ingredients, and prep your piping bag and baking sheets before beginning.

From: https://www.theredheadbaker.com/lemon-macarons/

Strawberry Macarons

Ingredients
For the shells

• 260 grams confectioners' sugar, about 2 cups plus 2 tablespoons - SEE NOTE 1
• 150 grams Bob's Red Mill Almond Flour, about 1 2/3 cups
• 10 g strawberry powder2, about 2 tablespoons
• 150 grams egg whites, about 4 large egg whites (at room temperature)
• 1/4 teaspoon cream of tartar
• 52 grams granulated sugar, about 1/4 cup
• 1T beet powder (1 - 2 drops red food coloring) optional

For the filling

• 100 g granulated sugar (1/2 C)
• 70 g egg whites, about 2 large egg whites
• 1/8 teaspoon salt
• 169 g unsalted butter, about 3/4 cup (cut into pieces at room temperature)
• 20 g strawberry powder, about 1/4 cup - SEE NOTE 2

Instructions
Make the shells

1. Set the oven rack to the lower third position. This is just below the center of the oven. Place an empty baking sheet on the rack and line 4 more baking sheets with silicone macaron mats. Preheat the oven to 300°F.
2. Using a fine-mesh sieve, sift the almond flour, confectioners sugar, beet powder, and strawberry powder into a large bowl. Repeat 2-4 times and discard any clumps. Don't force the clumps through the sieve!
3. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on medium speed until foamy. Gradually add the granulated sugar. Turn the speed up to high and whip until soft peaks form. (Add 1-2 drops of food coloring if using and not beet powder)
4. Continue to whip on high speed until a thick, glossy meringue forms. Take extra care to not over whip.
5. Using a silicone spatula, fold half the almond mixture into the meringue until fully combined. It’s okay to be a little rough at the point. You want to knock some of the air out of the batter.
6. Add the remaining almond mixture and gently fold everything together. This is the part where the batter can go wrong. Overmixing or undermixing will cause issues with how the macarons bake up. After a couple of stirs, you’ll need to stop and check the consistency of the batter. Continue to do this until the batter is just right. (The batter should be shiny and flow like lava. You will be able to let the batter slide off the spatula as you draw a figure 8 and the batter won’t break. The figure 8 you just drew should rest on top of the batter in the bowl without sinking in and losing its shape.)
7. Transfer the batter to a large pastry bag fitted with a medium round piping tip. Be as gentle as you can with the process. Try not to overwork the batter.
8. Pipe 1 to 2-inch rounds onto the prepared baking sheets. Gently tap the baking sheet on the countertop to bring any air bubbles to the surface. Let the macarons sit for 30 to 60 minutes, until a dry skin forms on the surface. They should not feel sticky to the touch when going into the oven.
9. Bake one sheet at a time for about 15 to 18 minutes. The macarons are done when you can gently press on the shell and lightly rock your finger back and forth without it moving. If the top of the macaron is wiggly, it needs another minute or two to bake.
10. Cool the shells completely on the baking sheet set on a wire rack. Do not attempt to remove the shells from the silicone mat until they are completely cooled or they may stick and break off.
11. Sandwich two cookies together with strawberry buttercream filling. Store the filled macarons in the refrigerator for at least 1-3 days and bring them to room temperature just before serving. They taste the best this way.

Make the filling

1. Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set the bowl over a saucepan filled with 1 inch of barely simmering water. Whisk gently and continuously while heating the mixture. It should register 150°F on an instant-read thermometer. The sugar should be fully dissolved.
2. Transfer the bowl to the stand mixer and fit it with the whisk attachment. Beat on medium speed until the mixture is the consistency of shaving cream and cooled slightly, 1-2 minutes. (If the meringue is warm it will melt the butter.)
3. Gradually add the butter, 1 tablespoon at a time, until smooth and creamy. (Only add the next tablespoon of butter once the last one has been completely mixed in.)
4. Once all the butter is added, scrape down the sides of the bowl and mix on medium-high and beat until light and fluffy, about 30 seconds.
5. Add the strawberry powder and continue to mix on medium-high until incorporated.

Notes

1. Make sure the confectioners' sugar contains cornstarch. This ingredient will make all the difference in how the macarons turn out. (Can make confectioners' sugar from ground granulated sugar + 1T corn starch for 1 C confectioners;  For 1 C confectioners use 4oz (1/4C) granulated by volume)
2. You can purchase strawberry powder on amazon or you can purchase freeze-dried strawberries and grind them in a food processor.
3. If you don't have a silicone baking mat for macarons, you can use a 1.5-inch round cookie cutter and trace 20 circles onto sheets of parchment paper cut to fit the baking pans. Set another sheet of parchment paper over each template.
4. Make sure you double up on the baking sheet or the bottoms of the macarons will be too brown!
5. Read my posts on making macarons and swiss buttercream for more tips and techniques!

Make ahead tip

1. Macaron shells can be made up to 3 days in advance. Store in an airtight container and separate the shells with layers of parchment paper. Keep refrigerated until ready to use.
2. Once filled, store the macarons in an airtight container in the refrigerator for up to 3 days.
3. The filling can be made 1 day in advance. Keep refrigerated in an airtight container. Bring to room temperature and re-whip before using it.
4. The filling can also be frozen for up to 2 months. Thaw it in the refrigerator overnight then let it come to room temperature and re-whip before using.

From: https://www.bakedbyanintrovert.com/strawberry-macarons/

Lemon Curd

Ingredients

• 4 large egg yolks
• 2/3 cup (134g) granulated sugar
• 1 Tablespoon lemon zest (about 1 lemon)
• 1/3 cup (80ml) fresh lemon juice (about 3 lemons)
• 1/8 teaspoon salt
• 6 Tablespoons (86g) unsalted butter, softened to room temperature

Instructions

1. Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
2. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
3. Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
4. Refrigerate the curd for up to about 10 days.

Notes

1. Freezing Instructions: For longer storage, you can freeze the curd up to 3-6 months. Thaw in the refrigerator overnight before enjoying.
2. Thicker Lemon Curd: For thicker lemon curd, replace 2 of the egg yolks with 1 whole egg. This means you will use 2 egg yolks plus 1 whole egg. Keep the rest of the recipe and instructions the same.
3. Lemon Juice: Do not use bottled lemon juice. Use fresh-squeezed lemon juice.
4. Butter: You can use salted butter instead of unsalted butter. Simply omit 1/8 teaspoon salt in the recipe.
5. No Double Boiler? No Problem! If you do not own a double boiler, you can simply place a small heatproof glass bowl over a saucepan– you will cook the curd in the top pot/bowl.
6. No Straining: I don’t strain the lemon curd. The zest is very tiny and has been cooked, so you can hardly detect its texture. It’s really just there for flavor. However, feel free to run the finished lemon curd through a fine mesh sieve if you want to take the extra step.

From: https://sallysbakingaddiction.com/how-to-make-lemon-curd/

Healthy Instant Strawberry Banana Frozen Yogurt

Ingredients

• 2 cup strawberries, frozen, unsweetened
• 3 medium banana
• 3 tablespoon honey
• 1/2 cup Greek yogurt, plain
• 1 tablespoon lemon juice

Instructions

1. Place all ingredients into a food processor or blender.
2. Blend until smooth, stopping to scrape the sides as needed.
3. Serve immediately for a soft-serve texture, or pour into a freezer safe container with a lid and freeze for 3 to 4 hours before serving.