The Oregonian's FoodDay in 60 seconds: Lemon curd, popsicles and cheesy casseroles

Cook up a batch of lemon curd to serve as counterpoint to all the summer berries that are in the markets now. Lynne Sampson has recipes for the curd itself, as well as an assortment of ways to incorporate it into desserts (Lemon-Ginger Ice Cream Sandwiches, Strawberry Lemon Fool and Lemon Semifreddo With Mixed Berries).
This week, the Market Basket is full of popsicle molds and frozen treats.
Danielle Centoni defends the cheesy, gooey casserole and offers up a recipe for a Mexican layered dish that uses corn tortillas and lots of cheese.
Summer calls for quick cooking foods, preferably prepared outdoors. Try this Hot Flank Steak Salad With Chinese Black Bean Dressing to stay cool this season.

Tags: corn tortillas, CornTortillas, foodDay, in 60 seconds, In60Seconds, lemon curd, LemonCurd, summer berries, SummerBerries, The Oregonian, TheOregonian

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