Use large eggs. The filling for lemon bars is an egg-based custard. The eggs add richness while helping the custard thicken, and the measurements need to be precise.

Want to make your lemon cake way more citrusy, fruity, and delicious? Just add a fresh touch to both the cake and frosting ...

This Lemon Custard Pie is an easy summer dessert recipe that's quick and easy to make for backyard barbecues!

This Lemon Buttercup Pie was a staple of the Miller & Rhoads tearoom in Roanoke, Virginia, where it was a popular choice among the ladies who shopped at the store.

Pastel de Nata are a style of tart from Portugal featuring a puff pastry crust and an egg custard filling baked at a high heat.

There’s nothing that comes close to this tart, with it's creamy custard and a sweet and tangy lemon topping.

Spread the lemon-curd filling, reserving a few tablespoons, on the cut side of the bottom round. Add the second round, top side up, then spread the remaining curd, dot with berries and serve.

This tangy lemon flavoured pie is a perfect match to serve up with fresh fruit. A light custard and soft crust make this pie an easy dessert to share with friends.

2 egg yolks Grated zest of 1 lemon For the custard filling: 1 cup milk Dash of vanilla extract 2 egg yolks 1/4 cup sugar 1 tablespoon all-purpose flour For the topping: 1 large fresh mango, peeled ...