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. Last Updated: 07/27/2016

How to Make the Most of Your Eggs This Easter

Serious cooking tasks lie ahead of you this week. Think of it as coming out of hibernation and break out the whisk, pots and pans.

I have noticed that sometimes, when it comes to eggs, life can be beyond a yolk. Take for instance the whites. You make a pastry dough, you make a batter and suddenly you find yourself awash with egg whites.

So this week we are going to do recipes that let you play with the yolks and the whites creatively without leaving too many sitting in the fridge.

This recipe is from Fullers Restaurant in Seattle, a place I have never visited but, hey, give me the ticket and I may just go.

Lemon Tart with Cornmeal Crust

Juice from 6 medium lemons

Zest of 2 lemons, finely chopped

1 1/2 cups sugar

7 eggs

5 large egg yolks

3/4 cup cold butter, cut into pieces

One Cornmeal Pie crust

Cornmeal Pie Crust

3 cups plain flour

1 cup yellow cornmeal

3/4 teaspon salt

1 1/4 cups unsalted butter, softened

1 1/2 cups sugar

6 egg yolks

Preheat the oven to 180 Celsius.

In a large bowl sift the flours and the salt together and set aside.

Using an electric beater, cream together the butter and sugar. Add the egg yolks one at a time and beat well between additions. Add the dry ingredients and mix well until the dough forms a ball. Shape it into a flat disk and place it into a small pie pan. Very gently mold the dough to fit the pie pan. Crimp the edges and prick the base all over with a fork.

Bake the crust for about 20 minutes until golden brown.

Cool the crust completely on a wire rack.

To make the lemon tart, place a mixing bowl over a pot of gently simmering water. Place the lemon juice, zest and sugar in the bowl and whisk. Add the whole eggs and egg yolks and whisk like mad for about 5 minutes until the mixture thickens. Remove it from the heat and gradually whisk in the small pieces of cold butter until they are melted.

Pour the filling into the cooled pie crust and let it sit at room temperature until the filling sets. This will take at least one hour, but you may need a little more time.

And now what to do with the egg whites: this recipe is from Montrachet's restaurant in New York. They use plums, but it can take any fruit. Apricots work well, but be sure to change the fruit on the puree for contrasting colors and flavors. Financiers freeze beautifully and are perfect surprise treats that need just one minute in the microwave to bring back to the right temperature.

If you have done your math, you may notice there are a few whites left over. They will keep for a few days in the fridge, but you can freeze them -- in ice cube trays placed in plastic bags and sealed -- for a month.

Plum Financiers with Peach Puree

1 cup unsalted butter

1 1/2 cups confectioners sugar

2/3 cup plain flour

2/3 cup ground almonds

5 egg whites

6 plums

Peach puree

2 cups canned sliced peaches, drained

2 tablespoons sugar

1 teaspoon lemon juice

For the financiers:

Cook the butter in a heavy saucepan over medium heat until it turns nut brown. Meanwhile, sift the sugar and flour together into a large bowl. Add the ground almonds and gently stir into the flour. Whisk the egg whites until quite pert and then add to the flour. When the butter is brown, strain it well to remove impurities and add to the flour and egg mixture. Whisk the batter until it is smooth.

Cover and refrigerate for at least an hour. You can let it sit for a day before baking.

Preheat the oven to 200 Celsius. Butter six small ramekins and set them aside. Slice the plums evenly into small slivers. Distribute the batter evenly among the ramekins. Arrange the plum slices neatly over the top and bake the ramekins in the oven for 25 to 30 minutes until golden. Remove the cakes immediately from their ramekins and cool a little on a wire rack.

To make the puree:

Combine the peaches, sugar and lemon juice in a food processor or blender until smooth. Strain the mixture into a jug and set aside.

To serve: Pour a puddle of peach puree on each plate and then add the warm financier. Devour.