A tangy lemony dessert to end your meal on a fresh note. Tart cases filled with lemon curd consisting of lemon rind. Place this dough neatly in the pie dish. Stuff it with some weight so that the ...

The classic lemon tart served with a glazed top and a dollop ... Fold the cling film back over the flour/rice and bake for 15 minutes. Not all cling film is suitable for use in the oven but ...

This dessert is all what you need. Add flour, sugar, salt, butter together and work it like a pastry dough. Line it in a 11 inch tart mould. Add lemon juice and zest mix to eggs. 5. Incorporate the ...

Mary Berry's creamy lemon tart is so simple to make. The filling is not baked, just set in the fridge. It can be made up to a day ahead. This is quite a deep tart so make sure you use a deep tin ...

The tart base here is a classic cheesecake ... or some other berries if you want to add another texture to this no-bake dessert. I have always adored lemon posset – who knew that combining ...

Today, we're diving into the delightful world of puff pastry recipes, bringing you 4 super easy tarts where puff pastry takes ...

Once the tart is baked, remove from the oven ... In a bowl, mix the ricotta with the Parmesan and lemon zest and juice then dot this over the centre of the pastry and bake for a further 15 ...

Press the crust into the tart pan, and you're ready to bake, no rolling required!" Perhaps the most intimidating part of a ...

Use a tart lemon variety for a good lemon flavour. Don’t allow the lemon mixture to get too hot or boil as it will curdle.

Return the tart tin to the oven and bake for a further 20 minutes ... Turn the oven down to 140°C/ 275°F/Gas Mark 1. Step 6: Pour the lemon cream mixture into a saucepan and warm gently.

This wonderful, rather delicious baked lemon tart is fresh but comforting and just a stone’s throw away from a baked cheesecake. It’s great served with ice cream, and really nice with seasonal ...