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A showstopper trifle featuring tiered layers of coconut lady fingers, lemon curd, fruit glaze, custard, and toasted meringue topping.
A delicious lemon tart made with puff pastry, layered with creamy ricotta, mascarpone, and candied peel, then baked until golden.
A classic lemon and cream dessert served with homemade spiced ginger snap biscuits.
Dainty purple macaroons topping limoncello-soaked lemon sponges with a tangy blueberry gel and playful sherbet coating.
Fluffy lemon-infused cakes made by folding beaten egg whites into a buttermilk batter, served with honey-tossed strawberries.
A lemon sponge cake shaped like the London Underground logo, filled with strawberry conserve and topped with colorful fondant.
Chicken pieces marinated in honey and lemon, pan-seared, then oven-balanced with chicken stock, thyme, and served over wilted spinach.
Potatoes are sliced lengthways and roasted with olive oil, water, lemon juice, and oregano until golden and tender.
Whisked egg whites and yolks mixed with lemon, baked over homemade lemon curd until golden, then dusted with icing sugar.
A delicious lemon sponge cake layered with homemade lemon curd and topped with zesty lemon icing.
A light sponge cake filled with homemade lemon curd, inspired by traditional Sunday tea recipes.
A classic vegetarian lemon tart with a shortcrust pastry base, creamy citrus filling, and fresh raspberry garnish.
A charming lemon sponge cake shaped like a royal guard, decorated with colorful icing to create a fun novelty treat.
Roasted chicken stuffed with lemon and herbs, featuring a mascarpone and pancetta layer under the skin with homemade gravy.
A moist lemon cake with a sugary crust, featuring ground almonds and a zesty lemon icing.
A sophisticated French-style opera cake featuring lemon and lavender flavors, tiered sponge, buttercream, and decorative white chocolate ganache.
Chicken breasts marinated in lemon and wine, then oven-roasted with shallots, carrots, peas, and a fragrant saffron infusion.
Zesty, dairy-free cookies made with ground almonds and fresh thyme, pulsed into a dough and baked until golden and chewy.
Slowly simmered lamb neck with lemon, thyme, and stock until tender. Served with bread and a Greek-style salad.
A zesty vegetarian polenta cake topped with caramelised lemons and served with a boozy lemon vodka mascarpone cream.
A layered sponge cake featuring crispy meringue shards, homemade lemon curd, and a zesty mascarpone lemon cream filling.
A classic no-bake lemon cheesecake with a buttery biscuit base, creamy mascarpone filling, and a fresh summer fruit sauce.
A quick and delicious Chinese takeaway classic featuring chicken strips in a zesty lemon, soy, and ginger sauce.
Layer homemade lemon curd and whipped cream between crisp meringue discs, topped with fresh passion fruit, cherries, and redcurrants.
Zesty lemon muffins topped with a sweet sugar glaze and garnished with lemon thyme for a classic citrus treat.
A quick, no-bake lemon mascot-based pie topped with toasted meringue and served with a fresh, smooth raspberry coulis.
A classic combination of sharp lemon filling and sweet pillowy meringue in a crisp shortcrust pastry shell.
A creamy mascarpone and lemon dessert layered with raspberries and shortbread, topped with a homemade decorative golden caramel swirl.
Creamy lemon posset topped with fresh fruit, served alongside homemade buttery shortbread biscuits filled with a sweet strawberry glaze.
A creamy citrus dessert featuring chilled lemon cream served with delicate, almond-infused shortbread biscuits filled with tangy lemon curd.
Creamy lemon posset topped with spicy gingerbread crumbs and crisp meringue shards for a classic British dessert experience.
A creamy, chilled lemon dessert served with homemade buttery shortbread biscuits baked until golden and crisp.
A creamy lemon dessert topped with delicate decorative spun sugar, made by whisking egg yolks and cream over simmering water.
Light lemon soufflés served with decorative spun sugar cages, fresh raspberries, and a smooth fruit coulis.
A classic glazed lemon tart with a crisp pastry shell, creamy citrus filling, and a dollop of crème fraîche.
A traditional steamed suet pudding featuring whole lemons that create a rich, lemony caramel center during long, gentle cooking.
Delicate vegetarian tarts made with tangy rhubarb and zingy lemon filling in rich, crisp pastry shells with rhubarb jam.
Buttery bread triangles coated in lemon curd and vanilla custard, pan-fried until golden, then caramelized and served with redcurrant cream.
A stunning tiered cake featuring a dark chocolate orange base with lemon coconut meringue cakelets on top.
Succulent chicken pieces simmered in a fragrant lemon and cinnamon sauce with a classic vegetable soffritto.
Handmade lemon lollipops served with a zingy, homemade lemon peel sherbet for a nostalgic and sweet treat.
Sophisticated lemon-scented crème brûlée paired with rosewater-marinated figs and crunchy pistachio nut brittle.
A creamy baked cheesecake combining ricotta and cream cheese with citrus notes and a nutty biscuit base.
A light and fluffy fruity traybake featuring fresh blueberries, lemon zest, and a smooth cream cheese frosting.
Miniature lemon cakes filled with homemade curd and mascarpone cream, topped with thyme syrup and candied lemon slices.
A light, fat-free American cake made with whisked egg whites, topped with homemade lemon curd, cream, and passion fruit.
A stunning pavlova topped with lemon curd cream, meringue nests, chocolate eggs, and candied lemon zest for a festive dessert.
Exquisite lemon soufflés made by folding whipped egg whites into a citrus custard base, then baked until golden and risen.
Delicate lemon tartlets with a crisp pastry base, creamy citrus filling, and elegant chocolate decoration.
A chilled vegetarian dessert featuring nutty meringue rolled with luxurious homemade lemon curd and whipped cream filling.
A classic, moist lemon sponge topped with a crunchy granulated sugar glaze, perfect for sharing in sixteen slices.
Blend chickpeas, garlic, oil, lemon, yogurt, and cumin until smooth. Season to taste and serve chilled as a dip.
A classic Mary Berry all-in-one lemon cake topped with homemade sweet candied lemon peel strips and baked until golden.
An impressive, easy frozen dessert featuring lemon curd, meringue pieces, and fresh lemon balm topped with passion fruit sauce.
Buttery lemon biscuits featuring currants and a crisp sugar dusting, perfect for Easter celebrations and quick afternoon tea treats.
A classic lemon meringue pie featuring a crisp pastry base, tangy lemon curd filling, and a sweet, fluffy meringue topping.
Create three classic biscuit flavors including chocolate chip, lemon, and almond from one simple batch of versatile buttery dough.
A light, refreshing lemon ice cream made without a machine by whisking cream, yoghurt, and lemon then freezing and blending.
A classic lemon tart featuring a crisp shortcrust pastry and a zesty, creamy citrus filling. Best served warm or cold.
An intense lemon cake featuring whole boiled lemons, layered with mascarpone filling and topped with candied zest and fondant icing.
Crispy rough puff pastry layers filled with tangy lemon curd, ginger-infused cream, and finished with a feathered fondant icing.
A deconstructed lemon tart featuring lemongrass gelato, tart crust, mint sauce, and a lemon-infused zabaglione, smashed and artfully plated.
A three-tiered pavlova featuring crisp meringue discs layered with passion fruit cream and homemade tangy lemon curd.
Buttery French sponge cakes flavored with lemon, whisked until frothy and baked in a traditional shell-shaped tray.
Chicken poached in lemon stock, served with a warm tomato and basil salsa and a herb-infused lemon marinade.
Breaded pork loin escalopes fried until golden, served with a zesty butter and white wine reduction sauce.
A tiered lemon drizzle cake filled with lemon curd and buttercream, covered in homemade marshmallow fondant and sugar flowers.
Hand-crafted yeast pastries featuring a tart almond and lemon filling topped with thinly sliced apples and a sweet glaze.
Whisk egg yolks with custard and lemon curd, fold in stiff egg whites and sugar, then bake until golden.
A quick microwave lemon polenta cake blended smooth, cooked until fluffy, and finished with a zesty icing and honey drizzle.
A moist lemon sponge cake infused with fresh thyme leaves, soaked in a sweet citrus and herb syrup.
Sweet and sticky chicken thighs featuring crisp skin, marinated in a honey-lemon mixture and topped with olives and preserved lemons.
A marshmallowy meringue base topped with tangy lemon curd, whipped cream, and toasted flaked almonds for a zesty dessert.
A simple variation of lemon drizzle cake featuring edible lavender, yoghurt, and melted butter for a light, fresh texture.
A simple, fragrant chilled lemon cream dessert served alongside crisp lavender-infused shortbread biscuits. Perfect for a refreshing floral treat.
A zingy citrus trifle layering homemade lemon curd, soaked sweet bread, meringues, custard, and vanilla whipped cream.
Deep-fried ring doughnuts made with enriched dough, topped with a thick lemon icing and fresh lemon zest finish.
Chicken breasts flattened into escalopes, breaded with sage, fried until golden, and served with a zesty lemon butter and salad.
A velvety lemon-infused cream dessert topped with a sweet homemade berry compote and served with shortbread.
A light and airy lemon curd soufflé served with a sweet lavender-infused orange syrup and fresh blueberries.
Buttery sponge cakes with a raspberry center, baked to create signature peaks and filled with zesty homemade lemon curd.
A classic French-style lemon loaf cake featuring a rich batter, apricot jam glaze, and a zesty lemon syrup finish.
Zesty lemon mousse served with butter-fried strawberries and a red wine reduction syrup infused with lemon zest.
Mini lemon meringue pies and a large lemon cake assembled into a stunning tower using curd and Italian meringue.
A refreshing frozen dessert made by simmering lemon and lemongrass with sugar, then freezing with soda water and whisking.
A cool, creamy lemon tart with a luscious mascarpone filling, served with a fresh raspberry and champagne sauce.
Creamy lemon cheesecake on a ginger biscuit base topped with a raspberry and rosewater sauce. A decadent summertime dessert.
Lemony sponge soaked in lemon drizzle, layered with a rich homemade lemon curd and mascarpone marbled cream filling.
Zesty lemon cupcakes topped with smooth lemon curd and toasted, fluffy meringue for a sweet vegetarian treat.
Light lemon soufflés served with a fresh raspberry sauce infused with white wine and rosewater.
A unique vegetarian cake made with mashed potato and ricotta, flavored with lemon, cinnamon, and poppy seeds.
A light and zesty lemon mousse made with whisked egg yolks, citrus juice, gelatine, and whipped cream.
A light lemon sponge that separates during baking to create a zesty citrus sauce beneath a golden crust.
A simple two-step frozen dessert made by whisking double cream with lemon curd, juice, and zest.
Sweet ready-made crêpes filled with creamy ricotta and tangy lemon curd, grilled with sugar and butter until crisp and golden.
A simple vegetarian dessert featuring crisp puff pastry topped with tangy lemon curd, baked until golden and delicious.
Delicious Norwegian-inspired cookies flavored with aromatic cardamom and lemon zest, beaten into a stiff dough and stamped before baking.
A classic dessert featuring a buttery pastry case, tangy lemon filling, and a light, fluffy meringue topping.
A rewarding storecupboard staple made by whisking eggs, sugar, lemon, and butter over simmering water until thick and custard-like.
Vegetarian blueberry muffins with a lemon and yogurt batter, topped with lemon curd and baked until golden-brown.