This lemon cake recipe with lemon curd requires several steps for assembly, but you can get ahead on them if preferred. You can certainly make the lemon curd ahead of time and store it in the ...

She says that she uses sugar-free angel food cake and Cool Whip Free or Lite. She also recommends using an extra 10-ounce jar of lemon curd if you’d like a thicker layer of the filling.

A slice of our limoncello mascarpone cake will transport you to all the delicousness and beauty of Italian cuisine.

Lemon curd has the intensity of a serious truffle, the richness of dark chocolate ice cream and the over-the-top butteriness of a molten chocolate cake. But it also has complexity, a jazzy ...

When ready to serve, whisk the lemon curd vigorously to loosen until it’s smooth again. Transfer the curd to a small piping bag fitted with a 1/4-inch plain tip. Insert the tip in two places ...

Beat in the lemon zest, juice and butter, then place over a low heat for 5–10 minutes, stirring constantly until thick. Allow to cool, then cover and chill until needed.

Combine the cream, mascarpone, lemon curd, and confectioners’ sugar to taste. Spread the bottom layer of cake with half the cream, then half the strawberries. Repeat with the next layer.

B.K. writes, "Following is a recipe for Lemon Doberge from The Times-Picayune. Unfortunately, I did not write a date on the clipping" but it was some time prior to 1987, she says.

Cornstarch is added when it is used as lemon pie filling. Lemon curd on hand offers quick-fix desserts, whether layered as cake filling, spooned into small tart crusts, or drizzled over a pound cake.

Use lemon curd anywhere you'd normally use butter or jam—I particularly like it on warm biscuits. It makes a beautiful filling for layer cakes, and can be spooned into tart shells and topped ...