Most people only ever see lemon curd in fillings for pies, meringues bites, or cake toppings, so if you balk at the idea of using it as a glaze for your meat ... we don't blame you. It's ...

It’s hard to go back to shop-bought curd after making your own ... Spoon into a sterilised jar (or two small jars) seal, and leave to thicken. Keep in the fridge for up to a month, but use ...

The egg yolks are used up in a job lot of lemon curd, but you could always buy in a good jar lemon curd and save your yolks for another use.

There is nothing like fresh, homemade Mango Curd! It's super smooth, creamy, full of tropical mango flavor, and so much ...

Place the dish inside of a deep baking tray. Spoon half the jar of lemon curd into the bottom of the baking dish and spread evenly so it coats the bottom. Cream together the butter and sugar until ...

Remove from the heat and pour into a bowl or sterilised jar (it will thicken further as it cools.) Cut a hole on the top of each cooled muffin. Use a piping bag to pipe the lemon curd into each ...

4. Before serving the pudding, heat the remaining lemon curd in the jar in the microwave or a small saucepan. 5. Serve large spoonfuls of the pudding with a generous drizzle of hot lemon curd.