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

Once the mixture has thickened enough to coat the back of a wooden spoon, you’re ready to spoon the curd into a sterilised jar ― it should thicken in a couple of hours, and the curd will last for a ...

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

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.

Some things are better off simple; Mary knows lemon curd is one such food. This tangy, dandelion-bright curd is so delicious ...

End your day on a sweet-tart note with one of these easy and flavorful lemon-blueberry desserts, all of which are highly ...

Mary Berry decorates her version with homemade lemon curd and passion fruit seeds. Equipment and preparation: You will need a 25cm/10in angel food cake pan. Preheat the oven to 180C/350F/Gas 4 ...

The mixture of cooked quinoa, fresh veggies, and lemon dressing makes for a wholesome meal rich in vitamins and minerals. The ...

He extols its virtues for two whole pages. I’ve used many lemon curd recipes over the years, but I think I like this one best, here’s a little of what he had to say: “If there was ever a ...

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.