This article covers how to zest a lemon with a grater and a paring knife, plus storage tips and substitution ideas! Every ...

Keep layering the glass or jar with the crumbs and lemon cream until it's full to the top. Now refrigerate it for at least 30 ...

This recipe makes twice as much lemon curd as you need, but you can store the rest in a sterilized jar in the fridge for ... lemon juice, lemon zest and butter over a medium heat.

Once the mixture has thickened enough to coat the back of a wooden spoon, you’re ready to spoon the curd into a sterilised ...

Decorate with extra lemon zest if you wish. Preheat the oven to 190C/170C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking paper. Finely zest the lemons.

Add the caster sugar, lemon zest and juice and then add the whisked ... Remove from the heat and pour into a bowl or sterilized jar (it will thicken further as it cools.) Cover when cold and ...

In a mixing bowl, beat the sugar, butter, flour, eggs, lemon zest and vanilla extract until ... heat the remaining lemon curd in the jar in the microwave or a small saucepan.