Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Latest Comments

Microwave Lemon Curd (lemon Cheese)

  • 2/3 cup lemon juice
  • 3 tablesopons finely grated lemon zest
  • 2 cups sugar
  • 1 cup unsalted butter
  • 4 eggs

In a 2-quart microwave-safe casserole dish, mix together lemon juice, zest and sugar. Add butter. Cover with wax paper and microwave on HIGH (100% power) for 4 1/2 to 5 minutes, whisking after 2 minutes, until sugar dissolves and butter melts. Whisk again. In separate bowl, beat eggs until frothy. Blend about 1/2 C of the hot lemon mixture into the beaten eggs. Stir the warmed egg mixture into the rest of the hot lemon mixture in the casserole and whisk well. Cover with wax paper and microwave on MEDIUM (50% power) for 4 1/2 to 5 minutes, whisking every 2 minutes, until mixture is as thick as mayonnaise. DO NOT BOIL, or mixture will curdle. (In ovens of 700 watts or more, check edges of mixture each time you whisk. If edges begin to bubble, reduce power to MEDIUM-LOW [30% power] for the remaining cooking time). When mixture reaches mayonnaise consistency, whisk well and ladle into hot, sterilized jars. Cover and cool to room temperature, then refrigerate. In ovens of less than 600 watts, increase cooking times about 15%. (makes 2 pints)

Your Recently Viewed Recipes

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Quick and Easy Tin Foil Dinnervideocam

If you are on the go and need a quick and easy dinner recipe that everyone will love we have just the thing. This Quick and Easy Tin… See more

Get More Recipes
Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Instagram Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.