Making lemon curd usually requires standing over a hot stovetop to monitor the mixture as it thickens, but with a microwave hack, the recipe can be easily made in less than 15 minutes. The ...

It’s soft, buttery, and filled with a luscious lemon curd center, making it a cross between a doughnut cake and a classic ...

It’s hard to go back to shop-bought curd after making your own. Just make sure you keep an eye on the pan while the curd is thickening so that it doesn’t split. Break the eggs into a saucepan ...

For the lemon curd, mix the egg yolks, sugar, lemon juice and lemon zest together in a large pan. Cook over a low heat, stirring with a wooden spoon, making sure to stir the sides and base of the pan.

So, who else would I turn to for my next spag bol? Though the dish is described as “controversial” on the BBC’s site for its, er, un-Italian star ingredient, hey ― in Mary we trust. The start of ...

Adding tadka too early can spoil the flavour and cause the water (whey) to separate. Give it time before mixing it in. Fresh curd is key to making great curd rice! Homemade curd is even better, so ...