MexicoKaren
Head Chef
Here in Mexico, lard is readily available and widely used. Today, I went to make an apple tart and didn't want to take time to chill the shortening. Since I already had lard in the fridge, I used 1/2 butter and 1/2 lard for the crust. Omigosh - it is so light and flaky and good. I've posted a picture - you can see how flaky it is. Anyone else use lard for baking?