Simple lemon curd recipe is perfect for desserts! This is the best lemon curd recipe for cake filling, cupcakes, and cookies!

It’s hard to go back to shop-bought curd after making your own. Just make sure you keep an eye on the pan while the curd is thickening so that it doesn’t split. Break the eggs into a saucepan ...

In this no-bake summer pie from pastry chef Paola Velez, Ritz crackers make a salty, crumbly base for the puckery filling of lemon and sumac curd. This baked asparagus comes complete with a creamy ...

Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan. Set aside.

Once opened, use within a week. Recipe from Jam, Jelly & Relish: Simple Preserves, Pickles & Chutney & Creative Ways to Cook with Them by Ghillie James/Kyle Books 2010.

Layers of homemade sponge, lemon syrup, raspberry compôte, lemon curd and custard make this trifle irresistible. Sprinkle with pistachios to finish. Preheat the oven to 180C/160C Fan/Gas 4 and ...