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 ...

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.

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.

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 ...

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.

While the cake is baking, make the lemon syrup. In a small pot, combine the honey, sugar, lemon juice, lemon zest, and water. Bring to a boil, stirring occasionally and scraping down the sides of ...

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.

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.

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 ...

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.