Place one cooled cake layer on a serving plate, spread 1/2 cup of lemon curd on top and top with 1/2 cup of frosting. Repeat for the next layer. Top with the last remaining cake layer, and frost ...

Dessert: When one crepe is not enough, just make a cake out of it! Here filled with a delicious lemon curd, discover this ...

For the lemon curd, whisk the eggs together in a small saucepan. Add the lemon zest, lemon juice, butter, sugar and cornflour. Stir over a low heat until the curd thickens.

Focaccia, pasta salad, salt-baked fish, carrot top pesto and a show-stopping honey lemon layer cake with raspberry. Combined, their ingredients make for a hefty list - most of which I don't have ...

Pastries and pies, cookies and cake, tarts and treats … these “dessert stomach” goods are a gift from culinary science we can ...

Australia and New Zealand's leading chefs and bakers take on the classic Australian lamington, from savoury rendang to pandan and coconut.

Many have a cookie or cake base and are layered ... Layered between the lemon curd and cookies is the fluffy whipped cream, and the whole thing is topped with a touch of bright lemon zest that adds a ...

Add lemon juice and rose water ... Remove whistle from the pressure cooker, add a layer of salt at the base, and preheat for 10 minutes. Prepare Batter: Dissolve jaggery in hot water with coffee.

You can also use grated zest straight from frozen in salad dressings, cake batters ... To freeze slices, wash the lemon, dry it, and slice into rounds. Place the slices in one layer on a baking sheet ...