It’s packed with so many different lemon elements: zest, juice, extract and concentrate. With creamy frosting and layers of ...

For the filling, whip the cream to soft peaks. Divide the cream into separate bowls and fold the lemon curd into one bowl of cream and the raspberry powder into the other. Once the éclairs have ...

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 ...