Mary Berry lets us into her secrets for a classic lemon tart. It can be made up to two ... turning a quarter-turn ever couple of rolls. Gently fold the pastry surrounding the tin base in towards ...

Aubrie Pick for The New York Times With a poundcake-like texture and zippy lemon flavor, this tender treat is loaded with grated citrus zest and topped with a coconut frosting. These sweet ...

Lemon curd gives the word "tart" a double meaning, lending a punch of flavor that will set your tastebuds alight in the best ...

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 ...

Ginger syrup (you can make your own with just two ingredients, or buy it prepared and bottled) combines with fresh lemon juice and tonic water to yield a perfectly balanced drink that is tart and ...