This simple lemon curd recipe is bright, buttery, and perfectly tangy—with just the right amount of sweetness. It comes together in minutes using basic ingredients, no fancy techniques required.

Take a cue from the Atlantic beach pie and turn it into no-bake dessert cups. Layer the curd in small glasses or coupes with ...

It’s hard to go back to shop-bought curd after making your own ... Keep in the fridge for up to a month, but use within a week of opening the jar. To sterilise jars, wash the jars in very ...

Fruit curds combine juice with eggs, butter and sugar for a decadent, silky spread. Tangy fruits offset the richness and ...

I believe I have mentioned a time or two how much I love anything lemon flavored. Matter of fact, I do not used tarter sauce ...

One-fourth teaspoon of lemon oil yields a mild lemon favor; increase it up to half a teaspoon, to your liking. An insulated ...

All six recipes were wildly different from one another to the point that even the most basic pantry ingredients differed. Though butter, eggs, and salt were common throughout, the type of butter, part ...

Nigel extoles its virtues for two whole pages. I've used many lemon curd recipes over the years, but this will be the one I use from now on. Here's a little of what he had to say: If there was ...

Note: For lemon-lime curd, use an equal blend of lemon and lime juice ... plus a little fresh lemon juice to help set the curd and balance flavor. Recipe and photo from PlumGorgeous: Recipes ...