RECIPE: Pink lemonade dessert
WXIX Chef Betsy LaSorella and Dr. Monica Posey from Wayne Gisslen Professional Baking and Cincinnati State shared a light and easy-to-make dessert as warmer weather arrives. Pink Lemonade. Lemon Curd: 14 oz Water; 7 oz Sugar; 2.5 oz Egg Yolks; 1.5 oz ... |
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