
Lemon Curd is a light and delicate dessert
This week I spent time preparing tiny dessert servings of two of the recipes that appear in my cookbook: Flourless Chocolate Cake and Lemon Curd.
To make the lemon curd I used juice from last year’s lemon crop, that had been frozen. When lemons are in season in Arizona, (December-February) they are really so abundant that many people give them away. So winter is a good time to juice and freeze them in measured portions to use making lemon curd all year.
I found it easier and neater to use an icing piping sleeve ( see photo) to fill tiny individual serving glasses with lemon curd. I added a raspberry, blueberry and a mint leaf and provided a teenie-tiny spoon for an elegant presentation – and a sweet little taste!
Each Flourless Chocolate Cake dessert serving is topped with powdered sugar and a raspberry !
I served trays of my tiny desserts today at the family benefit at Ronald McDonald House in Phoenix, Arizona.
It was my privilege to help other women offer a few hours of lightness and fun – hair styles, massages, make-up and treats to families who were dealing with a child in the hospital.
As the mother of four grown children and a new granddaughter, I can only imagine the anguish of parents who have a young child away from home and in the hospital. Ronald McDonald House provides a place to stay close to the children’s hospitals and is a non-profit organization that licenses the name of the famous clown but they are not operated by McDonald’s. Volunteers manage all aspects and benefit from support from sponsors in each community.
I feel blessed for the opportunity to share my passion… making desserts my family loves and serving them to other families!

Vickie Kerr serving her recipe “Lemon Curd” at Ronald McDonald House, benefit, Phoenix, Arizona September 20, 2014

Vickie’s cookbook “Miss Vickie’s Kitchen” donated to Ronald McDonald House benefit and flourless chocolate cake and lemon curd dessert tastings.
Ingredients
- Large eggs whisked 3
- granulated sugar 3/4 cups
- fresh lemon juice 2-3 lemons 1/3 cup
- unsalted butter softened 1/4 cup
- lemon zest zest is the yelllow rind of a lemon 1 tbsp
- In a stainless steel bowl over a saucepan of simmering water whisk all ingredients and cook until 160 F and thickend.
- Pour through a seive and whisk in butter until dissolved. Add zest, serve with a raspberry and tiny spoon.
Good morning,
Would it be possible to get a signed autographed book from Miss Vickie ?
Pierre
Hello! Thanks for your comment. I’m going to meet as many people and autograph as many cook books as I can this fall!
I’ll publish a list of locations on this website of places to meet and greet …
Miss Vickie, I heard you on CJAD yesterday morning. I’m sooooo glad to meet you virtually. Believe it or not, I’m a health/fitness buff and OMG, you’re chips – Pepper & Lime – ARE THE ONLY CHIPS I absolutely go crazy for!!! And I didn’t know you were from Montreal!!! OMG! I hope to get to one of your book signings. I’m a huge foodie, love recipes and anything and everything the healthiest possible. You’re my idol! I always wanted to do something like you have achieved – starting out with such a simple/healthy concept! Congratulations! Well done! And recognition well deserved!! WOW! I’d love to work for such a company!!! Sooooooo interesting! Food!!!
Hello, we are the students doing a class project on your invention of Miss Vickie Chips, we were hoping you could answer a few questions for us. Thank you!
Love your sea salt original recipe chips! ❤️
Hi Melissa, Thanks for visiting my site!
HI Thanks for visiting and taking the time to say hello.
Hello! This may seem a bit odd but my boyfriend and I bought your house in New Lowell a year ago. We absolutely love it! Everyone in this town has a memory of you or this property, it’s awesome. I plan on picking up a copy of your book and hopefully one day I can even get your autograph :)
Thanks for building such an amazing house. We couldn’t love it more!
HI Happy to hear from you…We had to build that home after our farm house burned to the ground in 1986 -just a short time before we started making Miss Vickie’s chips on the farm.
You are such a nice and wonderful woman..and a wonderful cook..wow! Why did subway stop carrying your bbq chip? Love to meet you sometime.. I love to BBQ..well take care.. Love bennie