223559 gingerbread and lemon curd trifle with blackberry sauce Recipes

lemon curd, egg yolks ( reserve whites ), butter softened, sugar, fresh squeezed lemon juice, grated zest from the lemon, cake, eggs, sugar, lemon extract or vanilla, flour, butter or margarine , melted and cooled, meringue, reserved egg whites, sugar, lemon curls as garnish for completed cake

lemon curd, sliced almonds, fat free greek yogurt, fresh blueberries, lemon juice, sugar or 2 tsp splenda granular

lemon curd, sparkling water, chilled, vanilla ice cream (8 scoops)

lemon curd (lime or orange), cool whip, thawed, cheesecake flavor instant pudding and pie filling mix, prepared tart shells , prebaked

lemon curd, divided, prepared angel food cake, flaked coconut, toasted

lemon curd, raspberry cake and pastry filling, frozen miniature phyllo tart shells, fresh raspberries

lemon cake mix, butter softened, lemon peel grated, cream cheese softened, sugar, ready to eat lemon pudding, sour cream, eggs

lemon cake mix with pudding, buttermilk, vegetable oil, grated lemon rind, eggs, heavy whipping cream, sugar, sour cream, water, sugar, fresh lemon juice (about 3 lemons)

lemons, sugar, unsalted butter, room temperature, extra-large eggs, lemon juice (3 to 4 lemons), kosher salt

lemon curd, sweetened condensed milk, half-and-half, garnish: lemon zest

lemon sorbet, raspberries or blackberries or a combination of both, several sprigs fresh mint, shredded