It’s everything I love about lemon curd and syrup rolled into one: tangy, sweet, creamy, and unbelievably easy to make. With just 5 ingredients and 10 minutes, you get a flavor-packed sauce that ...

While the cake is in the oven, make the syrup and glaze: In a small bowl, whisk together 1/4 cup powdered sugar and 3 tablespoons lemon juice until they form a thin syrup.

The lemon syrup can be made up to a day in advance and refrigerated in an airtight container. The tiramisu can be assembled without the top layer of lemon curd up to 24 hours ahead.

Syrup: 1/4 cup fresh lemon juice 1/4 cup sugar. Heat a conventional oven to 350-degree (or a convection oven to 325 degrees). Grease a 9-inch springform pan and line with parchment.

If serving with whipped cream, reserve 1 to 2 tablespoons of the cooled lemon syrup and add to the cream while whipping. Lemon Olive Oil Cake (Gluten-free) Yield: Makes 1 (9-inch) cake.

Divide lemonade among 4 tall glasses filled with ice; garnish with lemon slices. Do ahead: Lemon syrup can be made 3 days ahead; refrigerate after it comes to room temperature. Lemonade can be ...

Add this to your steeped lemon peel and vodka and leave for at least one more week. To make the lemon syrup, place the lemon rind and juice in a small pan with the sugar and 100ml/3½fl oz water.

For the lemon syrup, in a saucepan combine all the ingredients with 100ml/3½fl oz water and bring to the boil. Once syrupy, remove from the heat and set aside to cool.

Make the lemon-saffron syrup Stir together granulated sugar, lemon juice, 2 tablespoons water, and saffron threads in a small saucepan over medium-low. Cook, stirring often, until sugar is ...

½ teaspoon kosher salt. 1¼ cups granulated sugar, divided. 2 lemons. ⅓ cup vegetable oil. 2 large eggs, room temperature. 1 cup full-fat plain Greek yogurt ...

From lemon(s), grate 1 1/2 teaspoons peel and squeeze 1/4 cup juice. In medium saucepan, combine 1 1/2 cups blueberries, 1/4 cup sugar, and 1 tablespoon water.