What the community is cooking

Perfectly tender with an addictive, garlicky seasoned butter.

The most delicious, moist brownies I’ve ever had

I wouldn't bother with a meringue and can't really see how you could pull it off.

So I used my BlendTec blender to puree the lemons with the juice and a Chinois to strain it. What a joy! Keep that lemon juice separate from the eggs and sweetened condensed milk until you're ready to pour it onto the baked crust or it will be too thick. Chemistry, y'all.

10/10

Ina’s Shallot Dressing

1/4 cup apple cider vinegar
1/2 cup olive oil
1 tbsp dijon mustard
1/4 cup minced shallots
Salt and pepper
Juice of 1 lemon