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

Welcome, my fellow lemon lovers! As spring blossoms and summer beams, there's no better way to celebrate the sunny days ahead than with a zesty twist of lemon curd in your desserts. This collection of ...

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 ...

When the temperatures rise and the last thing you want to do is turn on the oven, a refreshing no-bake dessert can be a ...

Place the eggs, sugar and vanilla in a bowl and whisk to combine. Gradually add the cream, whisking until well combined. Set aside. Spoon ¼ cup of the lemon curd into each of 6 x 1-cup-capacity (250ml ...

For dessert we are serving up a super easy lemon trifle with a sponge that can be baked in 10 minutes. This is a great recipe to keep on hand if you need to whip a dessert in no time (which ...

Strain immediately into a medium bowl, cover with plastic wrap and refrigerate for 1 hour or until cold. Makes 1½ cups + You can store this lemon curd in an airtight container or sterilised jar in the ...

To plate, pipe 70g lemon curd into each serving glass. Pipe some posset into the glass, leaving enough room for raspberries and pine nuts. Finish the posset with raspberries, pine nuts and a drizzle ...

These refreshing mousse pots, combining tangy lemon curd mousse with a sweet blueberry compote, make for a light but indulgent fruity dessert, perfect for the warmer months. Place the blueberries and ...

Combine the lemon zest and juice, butter and sugar in a small heavy-based saucepan. Heat gently and stir until the sugar has dissolved. Do not allow the mixture to get too hot. Remove from the heat ...

Once the sponge has cooled, unroll it gently. Leaving a margin clear across the top of the roll, spread a thin layer of lemon curd and then a layer of whipped cream. Gently roll it up again ...