4 lemons, unwaxed or rinsed and scrubbed ½ cup (125g) heavy cream ¾ cup (145g) granulated sugar, plus more for sprinkling 4 large eggs (210g) ½ cup plus 2 tablespoons (125g) lemon juice ...

With a soft, fluffy top layer and a creamy custard base, this cake captures the brightness of lemon in every bite. I found ...

you can get started on the lemon custard. Mix together sugar, baking powder, flour, beaten eggs and the juice and zest of 2 lemons. Pour the mixture over the crust and bake for another 15 to 20 ...

After all, a punch of lemon pairs well with a wide variety of recipes. Our lemon custard cake uses just six simple ...

The custard layer is so good, you'd swear it's lemon curd. Chocolate is usually the fave in my house, but we've recently ...

Gently stir in 2½ tablespoons of lemon juice and the milk ... Cover with a lid and simmer gently for 25 minutes. To make the custard, heat the milk, vanilla seeds and split vanilla pod in ...

Divide between the two tins and bake for 10–12 ... use 1 packet of lemon-flavoured jelly and follow the packet instructions to make 568ml/1 pint. For the custard, use 500ml/18fl oz ready-made ...