Once the curd has gotten thick enough, take it out of the heat, and all the butter. Mix until it has all melted, and add the ...

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 ...

Preheat the oven to 180C, then liberally butter and lightly flour your moulds. Remove the mixture from the fridge and beat ...

Preheat the oven to 180°C. Line two trays with baking paper. In a bowl, sift together the flour, bicarbonate of soda and baking powder. Stir in the salt and set aside. In a separate bowl, cream ...

5. Serve large spoonfuls of the pudding with a generous drizzle of hot lemon curd. 6. Serve with custard and ice cream if desired.

Mix the eggs lightly with a fork, then stir them into the lemon mixture. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on ...

There’s nothing that comes close to this tart, with it's creamy custard and a sweet and tangy lemon topping. TOP TIP: You can bookmark this recipe and save it for later. Simply tap on the bookmark ...