The best part about using lemon curd to dress up your cheesecake is that you don't need to tamper with the interior ...

You don't have to settle for a ho-hum frozen cheesecake. Try adding one (or more) of these gourmet toppings to your next ...

Spread the topping ... sugar, lemon rind & juice over a pan of warm water and whisk until the curd shows signs of thickening, remove from heat, add Elderflower and spoon over the cheesecake ...

To serve, remove the cheesecake from the tin, carefully peeling off the baking paper, and transfer to a serving plate. Place the lemon curd in a bowl and loosen with just enough of the remaining ...

Place cream cheese, sugar, vanilla and half of the cream in a mixer with paddle attachments and mix till smooth and set aside ...

Put the tin into the fridge to chill while you make the topping. Whip the cream using a whisk or mixer, once the cream is whipped, add in the sugar, cream cheese, lemon juice and zest and whisk ...

Regardless of the frozen cheesecake you choose, you can elevate it by adding an easy, homemade topping. As a baker who's made plenty of cheesecakes over the years and dolled them up to my heart's ...

Lemons are amazing in both sweet and savory dishes. But too much can turn your food sour. Learn to avoid some of the most ...

Bake for 25-28 minutes in a fan oven. Remove from the oven and leave to cool. Next make the lemon curd. Melt the butter on a very low heat. Add the caster sugar, lemon zest and juice and then add ...

Opening my Nigel Slater Kitchen Diaries II to the April chapter, which down under is seasonally appropriate in October, I become hungry for lemon curd. Nigel extoles its virtues for two whole pages.

GONE are the days when ­losing weight meant giving up all your favourite treats. With Slimming World, you can still enjoy ...