Our cookbook of the week is Uncomplicated by Toronto-based chef Claire Tansey. There’s something about lemon desserts,” says Claire Tansey. Let cool in the water bath until room temperature, then take out of the water bath and chill at least 4 hours or up to 2 days. Makes: Eight 1/2-cup (120-mL) ramekinsTip: You can freeze the leftover egg whites for up to 3 months. Excerpted from Uncomplicated: Taking the Stress Out of Home Cooking by Claire Tansey.

Source: National Post April 17, 2019 12:56 UTC