Tart, tangy lemon meets buttery, crumbly goodness in these Lemon Bars with Graham Cracker Crust. No fancy ingredients, no hours in the kitchen, just homemade lemon curd on a crisp, buttery graham ...

Valerie Bertinelli has a secret ingredient that she adds to her lemon bars to really make the flavor pop, and it's something ...

This collection of Lemon Curd desserts is packed full of dessert recipes where this tangy delight plays the star role—as a luscious topping, a creamy filling, or an integral ingredient. From luscious ...

Allow to cool to room temperature. Spread the lemon curd filling over the crust and bake at 300°F for 18 to 20 minutes, until the filling is set. Let cool to room temperature, and refrigerate for ...

Line an 8- or 9-inch square pan with two perpendicular strips of parchment paper, leaving some overhang so baked lemon squares can be easily lifted from pan. In a large bowl, whisk together flour ...

Cool on a wire rack. Meanwhile, make the lemon curd. Spread the lemon curd over the top of the cake. Serve cut into slices with a blob of softly whipped cream or crème frâiche. This recipe is ...

add the lemon zest and juice and half the jar of lemon curd then fold in the meringue and chopped lemon balm. Spoon the mixture into the loaf tin, cover with clingfilm and freeze for at least six ...

place the icing sugar and lemon juice in a bowl and mix well until smooth. Place the cooled cake on a board and cut into squares. Drizzle over the lemon icing and serve. Preheat the oven to 150°C ...

Well-made lemon curd strikes a perfect balance between thick and custardy and melting in your mouth. An expert pastry chef ...