My inbox is overflowing this week, and I’ll admit to a bit of spring cleaning fever. I’ve tackled the bits and pieces that get shelved for a reader’s questions column. There are lots of interesting questions being asked, so I am including some that may be of interest to everybody. The best way to contact me is via email, which is included at the end of “What’s Cooking” every week. I love hearing from you with your questions, ideas and requests, so don’t hesitate to reach out.

And now on to your questions:

Question from Janet in Bristol: “My grandmother used to make a yummy chocolate pie when we were kids that we all loved. She called it 'Icebox Pie' and it had a graham cracker crust with a creamy chocolate filling and whipped cream on the top. I’ve tried and tried to find a recipe that sounds like hers. Ring a bell?”

Answer: Ding! Ding! This is my Mom’s recipe and I’ve “gilded the lily” over the years with the addition of the almonds and chopped milk chocolate. I hope this is close to what you remember, Janet.

Chocolate icebox pie

For the crust:

• 1-1/4 cups graham cracker crumbs (you’ll need 9 or 10 graham crackers)
• 3 Tbsp. sugar
• 5 Tbsp. unsalted butter, melted (plus a bit more for coating pie plate)

For the filling:

• 2/3 cup whole milk
• 3/4 cup semisweet chocolate chips
• 1/4 cup cold water
• 2 Tbsp. cornstarch
• 1 can (14 oz.) sweetened condensed milk
• 3 large eggs, beaten
• 1 tsp. vanilla extract
• 3 Tbsp. unsalted butter, cut into 1/2 inch pieces

For the topping:

• 1 cup whipping cream, well chilled
• 1/4 cup sugar
• 1/2 cup chopped almonds, lightly toasted
• 1 (1.55-oz.) milk chocolate candy bar, chopped

To prepare the crust: Combine crumbs with sugar and melted butter and mix well. Press mixture onto bottom and up the sides of a 9-inch pie plate that is lightly coated with a bit of unsalted butter. Bake in a preheated 350 F oven for 12-15 minutes or until crisp. Remove from oven and let cool completely

To prepare the filling: Place milk in a medium saucepan over medium high heat and cook just until bubbles form around the edges. Remove pan from heat; add chocolate chips and whisk until mixture is smooth. Cool to lukewarm. In a small bowl, stir together cold water and cornstarch until dissolved. Whisk cornstarch mixture, sweetened condensed milk, eggs, and vanilla into chocolate mixture. Bring to a boil over medium heat, whisking constantly. Boil 1 minute or until mixture thickens and is smooth.

Remove pan from heat: whisk in butter. Spoon mixture into piecrust. Cover and chill at least 8 hours.

To prepare the topping: Beat whipping cream at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Spread whipped cream evenly over chocolate filling. Sprinkle with almonds and chopped chocolate bar. Yield: 8 servings.

Question from Carolyn in Boothbay: “I am waging a battle against my cholesterol and would like to be able to use egg substitute in place of whole eggs in some of my recipes. How much do I use of the substitute for one large egg?”

Answer: Here’s another one of my famous “tack to the wall of your cupboard” charts. Good luck in the battle, Carolyn.

Guide to equivalent amounts of liquid egg substitute:

• 1/4 cup egg substitute equals 1 large egg
• 1/2 cup egg substitute equals 2 large eggs
• 1 cup egg substitute equals 4 large eggs
• 1 pint carton egg substitute equals 8 large eggs

Question from Julie in Edgecomb: What's the difference between tomato paste, tomato purée and tomato sauce?

Answer: Tomato paste is prepared by cooking tomatoes for several hours to reduce the amount of moisture. Then they are strained, (to remove skin and seeds) and slow cooked until reduced to a thick, rich concentrate.

Tomato puree is made from tomatoes that are briefly cooked and then strained resulting in a thick liquid with a consistency between tomato paste and crushed tomatoes.

Tomato sauce is prepared similarly, but not cooked and reduced for as long, so it is a thinner. It sometimes has added seasonings for flavor enhancement.

From Mary Jane in Brunswick: What is lemon curd, and how do you make it and use it in recipes?

Answer: Lemon curd is a thick, creamy spread (somewhat like the texture of pudding) that is made from lemon juice, egg yolks, butter and sugar. It has a bright, sweet-tart lemon flavor and is delicious on an English muffin, folded into buttercream for a yummy frosting, used as a filling between cake layers or just served as a sauce. It’s not difficult to make or you can buy it in larger supermarkets and gourmet shops.

Lemon curd:

• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 1/2 cup fresh lemon juice
• 3 Tbsp. lightly packed finely grated lemon zest
• Pinch of salt
• 6 large egg yolks, lightly beaten

Melt the butter in a heavy medium saucepan over medium heat. Remove pan from the heat; whisk in sugar, lemon juice and zest, and the salt. Whisk in the yolks until mixture is smooth. Return the pan to medium-low heat and cook, whisking constantly, for 5-6 minutes or until the mixture is nice and thick. (Take care not to let mixture boil.)

While still hot, press the curd with a rubber spatula through a fine sieve set over a bowl. Let cool to room temperature, whisking occasionally. Refrigerate in a covered container until ready to use. Yield: about 1-1/4 cups. (Note: Keeps in the ‘fridge for a month or may be frozen for up to 3 months.)

Lemon yogurt crumb cake

For the crumb topping:

• 1-1/2 cups all purpose flour
• 2/3 cup granulated sugar
• 1 Tbsp. finely grated lemon zest
• 1 Tbsp. finely grated grapefruit zest
• 1/8 tsp. salt
• 1/2 cup cold unsalted butter, cut into pieces

For the cake:

• 1/2 cup unsalted butter, softened
• 1-1/2 cups granulated sugar, divided use
• 3 large eggs, separated
• 1-1/2 cups all purpose flour
• 1/8 tsp. baking soda
• 1/2 cup plain Greek yogurt
• 1 Tbsp. finely grated lemon zest
• 3/4 cup lemon curd (purchased or home made)

For the garnish:

• 1/4 cup powdered sugar

To prepare crumb topping: Combine flour, sugar, lemon and grapefruit zests, and salt in a medium bowl. Cut in butter with pastry blender or fork until mixture is crumbly. Cover and chill until ready to use.

To prepare cake: Place butter in a large bowl and beat on medium speed with electric mixer until creamy. Add 1-1/4 cups granulated sugar, and beat 3 minutes or until fluffy. Add egg yolks one at a time, beating just until yellow disappears. Combine flour and baking soda and stir; add to butter mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lemon zest. Beat egg whites at high speed until foamy; gradually add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form. Fold into batter. Pour batter into a greased and floured 9-inch square (2-inches deep) pan. Dollop with lemon curd; gently swirl with a knife. Sprinkle crumb topping over batter and bake in a preheated 350 F for 45-50 minutes or until tester inserted in center comes out clean. Cool on wire rack for 1 hour.

To serve: When cool, dust with powdered sugar. Yield: 6-8 servings.