These individual mini lemon tarts only require two ingredients – lemon curd and puff pastry, and they’re packed with flavor and super easy to make. For a really quick bite-sized dessert, you can use ...

If you need lemon curd to complete a dessert and don't have the time to wait for it to set and thicken naturally, you can ...

Well-made lemon curd strikes a perfect balance between thick and custardy and melting in your mouth. An expert pastry chef ...

lemon curd adds that perfect balance of sweet and tart. And let's not forget, making homemade lemon curd is as easy as pie, ...

These gluten-free macaroon tarts are a delicious alternative to pastry. Make the cases ahead of time and simply fill with home-made lemon curd or buy ... of a 12-hole mini muffin tin with a ...

Line it in a 11 inch tart mould. Add lemon juice and zest mix to eggs. 5. Incorporate the whipped cream with egg and lemon mixture. 6. Pour this in the tart and bake it at 160 for 15 minutes.

Turn the oven down to 180C/350F/Gas 4. To make the filling, beat the sugar and curd cheese together until smooth, then beat in the eggs and egg yolks, lemon zest, rosewater and melted butter.

Refrigerate for 30 minutes or until ready to roll it out. When you are ready to make the tarts, preheat the oven to 350°F. Roll out the tart dough to a thickness of about 1⁄8 inch. Line two 8 ...

Ikura - salmon roe - makes a delicious substitute for the pork floss. Blot the bean curd with a paper towel then put it on a serving dish. Peel the century egg then cut it into four pieces and ...

Curd is a staple food in Indian households. Making curd at home is easy if processed properly. Here we come up with some useful tips to set curd perfectly at home. Use whole-fat milk, or standard ...

The sweet, tangy flavour of a lemon works in both sweet and savoury dishes and even just a squeeze can bring all of the flavours in a dish to life. A good cook will always have a few lemons on hand.

Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.