Great Grandma’s Lemon Curd
Ingredients
5 tablespoons freshly squeezed lemon juice
4 tablespoons salted butter
3/4 cup sugar
2 eggs
2 egg yolks
1 tablespoon grated lemon zest 
Directions
1. In a glass or steel bowl whisk all the ingredients except the butter. 
2. Bring a pot of water to a slow simmer and put the steel or glass bowl on it whisking continuously. Make sure you size your pot to the bowl to make sure it fits. 
3. Once the mixture thickens to coat the back of a spoon, and remove the bowl from the pot. Add in the butter and whisk well (until the butter completely melts). 
4. Allow to cool before transferring to a clean jar. Put Saran Wrap on it before closing the lid. Refrigerate overnight and it will stay fresh for up to 7 days.   

To make vanilla whipped cream: Beat one cup heavy whipping cream with one tablespoon of vanilla  until it becomes thick.

As soon as the weather gets nice I look forward to cookouts followed by a cool dessert. My summer dessert go-to is ice cream, while in the spring it’s ambrosia salad. Sour cream is the main ingredient in ambrosia, but when mixed with the nuts, fruit and marshmallows you’d never guess it was present.

Ambrosia Salad
Ingredients
1 cup (8 oz.) sour cream
1 can (8 oz.) crushed pineapple, drained
1 can (11 oz.) mandarin oranges, drained
1 cup miniature marshmallows
¼ cup crushed walnuts or pecans a handful of maraschino cherries 
Directions
Mix all ingredients together and refrigerate before indulging.