If you’re in the mood for a light, refreshing dessert with a delightful tang, this Lemon Custard Cake is the perfect choice!

You guys! I have figured out THE recipe for lemon bars! They are oozing with luscious filling atop a buttery shortbread crust ...

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 ...

To make the custard, heat the milk ... To make the syrup, put the golden syrup, lemon zest and juice into a saucepan. Place over a low heat to warm through. Remove the puddings and let them ...

Instead of the St Clement’s jelly, 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 custard.

Step 5: Now make the lemon custard filling. Gently heat the coconut milk with the lemon zest and juice in a medium saucepan over a low heat. Step 6: Combine the almond milk, cornflour and sugar ...