Make the lemon curd. Simmer eggs, lemon juice, sugar, and salt together until thickened. Cook over medium-low heat, adjusting ...

Bright and citrusy, this vegan lemon curd brings the perfect balance of tang and sweetness to tarts, pancakes, or anything ...

It features homemade lemon curd layered between tender lemon cakes and a zesty cream cheese frosting that pulls everything ...

The curd is combined with cream cheese for the velvety crêpe filling; a buttery, lemon-tinged maple sauce adorns the finished dish. Lemon and capers are a dynamic duo. Here, they take the tang of ...

Lemon and yoghurt cake is layered with cream cheese icing and lemon curd, then covered with more of the creamy icing. This no-bake tart is highly versatile; swap the mulberries for whatever is in ...

For the filling, whip the cream and icing sugar until soft peaks form when the whisk is removed. Gently stir through the passion fruit flesh. For the lemon curd, put the lemon zest, lemon juice ...

Cream the butter and sugar together ... Remove from the oven and leave to cool. Next make the lemon curd. Melt the butter on a very low heat. Add the caster sugar, lemon zest and juice and ...

Add a spoonful of lemon curd and sprinkle half of the chopped pistachio nuts on top. Using an ice cream scoop, add the peach cream (to create a dome on top as you would on an ice cream).