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.

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This vegan lemon tart recipe makes mini lemon tartlets. They are reminiscent of lemon bars with the shortcrust pastry shell and the lemon curd filling. Wow, I really need to retake pictures for ...

Eating dairy-free? It can be hard to find a good lemon dessert, but you're in luck. Here's a recipe for dairy-free lemon bars that's also vegan and gluten-free.

Buy blocks of medium-firm bean curd and pan-fry the slices carefully, using a metal spatula to turn the pieces over so they don’t fall apart. Take care not to overcook the mustard seeds or they ...

Whip up your filling right up in the blender! There's something to be said about the mood-lifting effects of citrus. With an easy vegan lemon curd and a simple almond flour shortbread crust, these ...

Add the soya milk, lemon zest and juice from one lemon. Beat well until the ingredients are thoroughly combined and the mixture is smooth. Quickly spoon the cake mix into the prepared tin ...

This is a very easy dish that is quick to make and uses just a few ingredients, yet is far more flavourful than you would expect. Steaming is an underappreciated technique, but it really brings ...

This roulade is light in texture with a slightly tart lemon finish – perfect for the end of this meal. The lemon curd makes 2 x 1-cup capacity jars.