This recipe for madeleines à la crème au citron ... or overnight. Meanwhile, make the lemon curd. Put the lemon zest and juice, salt, sugar and butter into a small saucepan and heat gently ...
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 ...
Nigel extoles its virtues for two whole pages. I've used many lemon curd recipes over the years, but this will be the one I use from now on. Here's a little of what he had to say: If there was ...