As someone who is a huge fan of sweet food, there is something special about using lemons to make a very delicious dessert.

This rolled cake offers a perfect balance of fluffy sponge cake, tangy lemon cream, and sweet glaze that is simply ...

making it an easy-to-deploy make-ahead dessert. Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Getteline Rene. For this lemon pie, Yewande Komolafe drew ...

Simmer the cream for three minutes, then remove from the heat and allow to cool. Add the lemon juice and zest and whisk well. Pour the lemon cream mixture into two small cups or serving glasses ...

Whisk the eggs, sugar and cream together in a stirring motion, trying not to incorporate too much air into the mixture. Whisk the lemon juice through, then pass the mixture through a sieve to ...

A sunny yellow layer of lemon-flavored panna cotta at ... layers set before adding the next layer. The dessert is finished with a swirl of whipped cream sprinkled with yellow, orange, and white ...

Jemma Melvin created the dessert, inspired by the lemon posset served at the ... Welsh cakes and Irish butter and cream. Jemma's trifle was crafted with layers of lemon curd Swiss roll, St ...