With a soft, fluffy top layer and a creamy custard base, this cake captures the brightness of lemon in every bite. I found ...

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 ...

Buttery pistachios and fragrant lemon zest are mixed into the shortbread base, providing citrusy and nutty notes. With their ...

5. When the custard is warm, add the soaked gelatin and continue stirring till it reaches a coating consistency. Remove from heat; add the lemon juice and leave to cool. This has to cool till the ...

For this recipe you will need four individual pudding ... Gently stir in 2½ tablespoons of lemon juice and the milk. Divide the batter evenly between the moulds. Place a piece of baking paper ...

For this recipe you will need ... 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.

My mom made the first one to become famous — an Impossible Custard Pie — that was made with Bisquick and whipped up in a blender. I’ve collected many more over the decades and swear by them. While the ...