A simple technique makes it incredibly moist.

As a professional recipe developer focused on baking, I am more aware of the cost of eggs than most folks. Try making a custard tart that calls for eight egg yolks, then testing it three more times.

When Linda White’s grandmother was a young woman, she started a book of recipes that she had clipped from the newspaper or had gotten from friends and family. Now White, who lives in Fort Washington, ...