It’s a lemon-lovers dream. Between a vibrant layer of sweet-tart lemon curd, two layers of lemon cream filling, and ladyfingers dipped in lemon syrup, this dessert is bursting with big ...

Layers of homemade sponge, lemon syrup, raspberry compôte, lemon curd and custard make this trifle irresistible. Sprinkle with pistachios to finish. Preheat the oven to 180C/160C Fan/Gas 4 and ...

Cover and leave to rest in the fridge for a few hours, or overnight. Meanwhile, make the lemon curd. Put the lemon zest and juice, salt, sugar and butter into a small saucepan and heat gently ...