Mini lemon tarts are the perfect dessert for anyone who loves the bright, zesty flavor of lemons packed into a sweet, bite-sized treat. These tarts combine the tanginess of fresh lemon juice with ...

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 classic lemon tart served with a glazed top and a dollop of crème fraîche. Zingy, fresh and a wonderful way to end a meal. For the pastry, put the flour, butter, icing sugar and salt in a ...

The tart base here is a classic cheesecake ... The filling can be used to make 12 individual lemon possets – simply pour into 12 ramekins or small glasses and leave to set.

Raspberry and lemon tarts are one of my all-time standbys as I always have frozen berries on hand. The raspberries, of course, can be replaced with other berries. If it’s easier, make one large ...

Step 3: In a large bowl, whisk together the eggs, sugar, lemon juice and zest ... pin and unroll it over a 24 cm loose-bottomed tart tin. Take a small ball of pastry and gently press it all ...

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 ...