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 ...

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

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 ...

I tend to bake the pastry a little darker for ... the second filled with custard. There was a thin layer of lemon icing drizzled over the top. I loved carrying it, gently, to the table after ...