I make these in a single, deep, 8-inch cast-iron skillet, but a 9- or 10-inch skillet would also work, or two 6-inch skillets. If you don’t have a cast-iron skillet of the appropriate size, you can also use a metal or Pyrex cake pan or pie plate.
|2||Tbsp. (1 ounce) unsalted butter|
|½||cup unbleached all-purpose flour|
|~||Freshly squeezed lemon juice|
|~||Powdered sugar, sifted|
This content is from the book A Homemade Life by Molly Wizenberg.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better